Raw flour is not considered ready-to-eat and may contain harmful bacteria, such as Salmonella or E. coli.
Heating flour to approximately 165°F/74°C can help reduce harmful bacteria when the flour is heated evenly throughout. However, home ovens and microwaves can vary in temperature and distribution. Therefore, this recipe uses a a risk-reduction step rather than a guaranteed sterilization method.
For best results, stir well and check multiple spots with a thermometer to ensure even heating, OR purchase commercially heat-treated flour.
Individuals who are pregnant, elderly, immunocompromised, or otherwise at higher risk for foodborne illness may wish to avoid consuming raw flour products entirely.

Heat treat the flour:

• Microwave method: In a microwave-safe bowl or plate, add 1 cup all-purpose flour. Microwave at 15-second intervals, stirring in between, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.
• Oven method: Preheat oven to 350°F/177°C. Line baking sheet with parchment paper. Evenly spread 1 cup all-purpose flour on top of lined baking sheet. Bake for 7-10 minutes, stirring halfway, until the flour reaches 165°F/74°C. Make sure to test various spots of the flour to ensure it is evenly heated throughout. Let fully cool.

Make cookie dough:

• In a large mixing bowl, mix melted and cooled ½ cup unsalted butter, ¾ cup brown sugar, ½ teaspoon fine sea salt, and 1 tablespoon vanilla until smooth.
• Sift in heat-treated flour and ⅓-½ cup mini chocolate chips. Mix until there are no dry spots. If the dough is too dry, stir in 1-2 tablespoons milk.
• Scoop and enjoy!
If shaping into cookie dough bites, you can use a mini scooper or shape the dough into a slab and cut out even pieces to roll out into balls.