Place the soft butter in a bowl, then beat in the brown sugar, white sugar, salt, and baking soda until it’s creamy and fluffy. This will take about 3 minutes with a hand mixer, but will take a bit long if you do it by hand with a wooden spoon.

Stir the flour into the creamed butter and sugar. The mixture will be fairly dry and clumpy.

Add the vanilla extract and milk, starting with 1 tablespoon. If you feel like the cookie dough is too dry, add more milk a teaspoon at a time until it’s a cookie dough consistency.

Once the cookie dough is completely mixed, stir in the chocolate chips or chunks. Mix them by hand, as you can ruin a hand mixer motor with large chunks of chocolate.

Chill the cookie dough until serving, then eat it by the spoonful!

How to Cook Flour to Make it Safe to Eat

To heat treat the all-purpose flour spread it out on a cookie sheet with edges. Bake in an oven preheated to 350° for 5-7 minutes, or until the temperature registers 160°F on an instant-read thermometer. You may need to scrape the flour into a pile with a spatula to get an accurate temperature reading.

Allow the flour to cool, then it’s ready to add to your cookie dough! You can make several cups at a time and store it in an airtight bag or container for future batches of edible cookie dough.