A delicious, classic chocolate chip edible cookie dough you can safely eat without baking!
Preheat the oven to 350 degrees F and spread the flour onto a baking sheet in an even layer.
Meanwhile, melt the butter 80% of the way and then set aside to cool back to room temperature. (It's fine if the butter does melt all the way, you'll just need to chill the dough for a little to avoid "greasy" cookie dough)
Toast the flour in the oven for 5 to 7 minutes (watch carefully to avoid burning flour). Remove and allow to completely cool.
In a medium size bowl, add the melted and cooled to room temperature butter (if the butter is still hot, it will melt the sugars and make for grainy cookie dough), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips. Stir until combined.
If the dough needs it, chill in the fridge for 10 minutes before enjoying. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again! Well worth the short wait :)
When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months.