1-First Step: Preheat oven to 350°F. Spread 1 cup all-purpose flour on a baking sheet. Bake for 5 minutes to heat-treat and kill bacteria. This ensures your safe to eat raw cookie dough stays risk-free. Let flour cool completely, about 15 minutes. Gather remaining items: softened butter, sugars, milk, vanilla, salt, and chocolate chips.

2-Second Step: In a large bowl, cream ½ cup softened butter with ½ cup brown sugar and 2 tbsp white sugar. Use a hand mixer on medium speed for 2-3 minutes until light and fluffy. This builds the signature cookie dough recipe texture. Scrape bowl sides for even mixing. Add 2 tbsp milk, 1 tsp vanilla extract, and ½ tsp salt. Beat until smooth, about 1 minute.

3-Third Step: Stir in the cooled 1 cup heat-treated flour gradually. Mix on low speed to avoid flour clouds. Dough forms a thick paste here. Taste a tiny bit; adjust salt if needed. For easy edible cookie dough recipe, vegan users swap in plant milk now.

4-Fourth Step: Fold in ½ cup chocolate chips by hand with a spatula. Distribute evenly without crushing. Cover bowl and refrigerate for 30 minutes. Chilling firms it up for perfect scooping. Gluten-free? Flour swap works seamlessly here.

5-Final Step: Scoop into bowls or form balls. Serve cold as a standalone snack, dip for strawberries, or ice cream topper. Yields 1.5 cups, serves 4-6. Store leftovers as noted below. This edible cookie dough without eggs shines at parties.