Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet.
Bake the flour for 5 minutes to heat-treat it, then remove and let it cool completely.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Add the milk and vanilla extract to the butter and sugar mixture and mix until combined.
Gradually add the cooled, heat-treated flour and salt to the wet ingredients, mixing until just combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Serve immediately or refrigerate in an airtight container for up to 5 days.