Heat the all-purpose flour in a dry skillet over medium heat, stirring constantly for 5 minutes to heat-treat it, or microwave in 30-second intervals stirring in between until it reaches 165°F (74°C) to kill any bacteria. Let it cool completely before using.
In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Gradually add the cooled, heat-treated flour and salt to the butter mixture, mixing on low speed until just combined.
Stir in the mini semisweet chocolate chips by hand.
Add the milk and mix until the dough reaches a soft, scoopable consistency.
Using a cookie scoop or tablespoon, form the dough into 12 equal-sized balls and place them on a parchment-lined baking sheet.
Refrigerate the cookie dough balls for at least 30 minutes before serving to firm up.
Serve chilled and enjoy your safe-to-eat chocolate chip cookie dough cookies.