Preheat your oven to 350ºF (177ºC). Spread the all-purpose flour evenly on a parchment-lined baking sheet and bake it for 5 minutes, ensuring it reaches a safe temperature of 160ºF (71ºC) using a digital thermometer. Once done, remove from the oven and allow the flour to cool completely for about 20 minutes.

In a stand mixer, beat together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 3 minutes.

With the mixer on low, gradually pour in the pure vanilla extract, whole milk, and salt to the butter and sugar mixture. Mix until all ingredients are fully incorporated.

Slowly add the cooled heat-treated flour to the wet mixture, mixing on low speed until you have a consistent dough that is neither too dry nor too sticky.

Gently fold in the mini chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.