1-First Step: Heat-treat the flour to make it safe. Preheat oven to 350°F. Spread 1 cup all-purpose flour evenly on a baking sheet. Bake for 5-10 minutes, stirring halfway, until internal temperature hits 160°F. Cool completely. This kills bacteria, allowing raw eating without worry. For gluten-free, use certified blends.

2-Second Step: Cream the fats and sugars. In a large bowl, beat ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar with a hand mixer for 2 minutes until light and fluffy. Scrape sides often. Vegan adaptation: Swap vegan butter here. This builds the signature creamy base.

3-Third Step: Add wet ingredients. Mix in 2 tablespoons milk, 1 teaspoon vanilla extract, and ½ teaspoon salt. Beat until smooth, about 1 minute. For richer taste, use heavy cream; low-calorie folks opt for almond milk. Taste now and adjust salt if needed for busy home cooks.

4-Fourth Step: Incorporate dry ingredients. Gradually add cooled heat-treated flour. Mix on low until dough forms, avoiding overmixing to keep texture soft. Travelers can make this in a food processor for portability. Stir by hand for better control.

5-Fifth Step: Fold in mix-ins. Gently stir in ⅓ cup mini chocolate chips and 2 tablespoons sprinkles if using. For chocolate chip cookie dough safe eating, choose high-quality chips. Chill dough in the fridge for 30 minutes to firm up flavors. Yields about 2 cups.

6-Final Step: Scoop into bowls, form balls, or press into cones. Serve cold as a dip with pretzels or fruit. Baking option: Add ½ teaspoon baking soda, scoop 1-tablespoon balls, bake at 350°F for 10-12 minutes. Cool on sheet. This turns easy no bake edible cookie dough into cookies. Store extras properly. Diet tweaks shine here, like nut-free chips for allergies.