Ingredients
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 ounces cream cheese, at room temperature
1/4 cup regular or non-dairy milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup mini semi-sweet chocolate chips
Directions
1
Bake the flour to kill any bacteria. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Spread the flour out onto a rimmed baking sheet and bake for 5 minutes. Remove from the oven and cool.
2
Cream together the butter, cream cheese, and sugar. Place the butter, cream cheese, and brown sugar in a large mixing bowl. Beat on medium speed with an electric hand mixer until fluffy, about 5 minutes. (Alternatively, use a stand mixer with the paddle attachment.)
3
Add the milk, vanilla, and salt. Add the milk, vanilla, and salt and beat on medium speed for 1 minute more.
4
Fold in the flour and mini chocolate chips. Add the cooled flour and chocolate chips and fold them in with a rubber spatula.
5
Enjoy right away or refrigerate for up to 1 week. The cookie dough is now ready to serve. If not eating right away, refrigerate the dough in an airtight container, or portion out the dough into small scoops on a baking sheet, refrigerate until firm, and then transfer to the container for up to 1 week.