Heat the all-purpose flour in a dry skillet over medium heat, stirring constantly, for about 3-4 minutes until the flour reaches 160°F to ensure it is safe to eat raw. Remove from heat and let cool completely.
In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the cooled flour to the butter and sugar mixture and mix on low speed until combined.
Pour in the whole milk, vanilla extract, and salt. Mix on medium speed until a smooth dough forms.
Fold in the mini semisweet chocolate chips evenly throughout the dough.
Serve immediately or refrigerate for 30 minutes to firm up for easier handling.