Place the flour in a microwave-safe bowl and microwave on high for 1 minute to heat treat it and kill any bacteria. Let cool completely to room temperature. For an oven option to heat-treat the flour, see recipe notes.
In a mixing bowl, beat together the butter and sugar until light and fluffy. Stir in the milk, vanilla, salt, and baking soda.
Gradually add the flour as you mix on low speed until just combined.
Fold in the chocolate chips.
For Edible Cookie Dough Variations:
Funfetti: Substitute brown sugar for white sugar, omit the chocolate chips and fold in 1/4 cup rainbow sprinkles. Avoid over-mixing, as the sprinkles color will run.
Double Chocolate: Replace half of the all-purpose flour with unsweetened cocoa powder; add 1 tablespoon milk.
Peanut Butter: Use 1/4 cup butter and 1/4 cup creamy peanut butter. You can also replace the chocolate chips with peanut butter chips for even more peanut butter.
Oatmeal Raisin: Replace half of the all-purpose flour with quick oats and replace the chocolate chips with raisins. Or keep the chips for oatmeal chocolate chip cookie dough.
To bake the flour instead of microwaving it, place a rack in the center of your oven and preheat to 350°F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160°F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Let the flour cool completely to room temperature, about 30 minutes.
If adding the edible cookie dough to ice cream, chill the dough for at least 10 minutes, then roll into small balls and freeze before mixing it into your ice cream.