Spread the flour out evenly onto a lined baking tray. If you let the baking paper hang over the edges of the tray it will help later
Cook the flour for 8 minutes or until it reaches a temperature of 74C/165F - you can use a probe style thermometer to check this if you like
Let the flour cool completely. If it is clumpy, sieve it before adding to the cookie dough
Using an electric mixer, mix up the butter, brown sugar and caster sugar for about 3 minutes until light and fluffy
Add the vanilla extract and milk and mix in
Then add the flour and salt and mix until just combined
Finally add your chocolate chips (and any other mix ins) and mix gently until evenly distributed throughout the dough
The cookie dough is ready to serve! Roll into balls or dig in with a spoon to enjoy
Store leftovers in an airtight container either in the fridge for 1 week or the freezer for 3 months
Video
Notes
I used a mix of dark and milk chocolate chips in the cookie dough, you can use all milk or all dark, or even white chocolate chips!
I highly recommend using a good quality vanilla extract as it really makes all the difference in the flavour of the cookie dough. Do not use an essence.
If you can't find light brown soft sugar, you can use all caster sugar instead.
I used whole milk, but semi skimmed works well too. Or a plant based alternative.