1/2cupsemisweet chocolate chipsI recommend using a mix of mini and regular sized (85g)
creamy peanut butter
broken Oreo pieces
Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
Bake on 350F (72C) oven for 5-7 minutes²
Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
Stir in chocolate chips (and any additional add-ins you might like!)
Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers.
¹I've never needed to use milk, but if your cookie dough is too stiff/crumbly add milk as needed, one Tablespoon at a time, to reach desired consistency.²To ensure your flour is safe, I highly recommend using an instant read thermometer to check that temperature has reached 160F (72C) immediately after removing from oven. Make sure your thermometer is inserted in the flour and isn't touching/reading the temperature of the pan