Step 1: Heat-Treat the Flour
This is the non-negotiable first step to ensure your no-bake cookie dough is completely safe to eat. Raw flour is not intended for consumption without being cooked.

• Oven Method (Recommended): Preheat your oven to 350°F (175°C). Spread the 1 ¼ cups of all-purpose flour evenly on a baking sheet lined with parchment paper. Bake for 5-7 minutes. The flour will not change color, but it will be hot to the touch. You can use an instant-read thermometer to ensure it has reached 165°F (74°C) to be certain all potential bacteria are eliminated.
• Microwave Method: Place the flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval to prevent hot spots. Continue for a total of 90 seconds to 2 minutes, or until the flour has reached 165°F (74°C).
• Cool Completely: Once heat-treated, allow the flour to cool completely to room temperature before using it in the recipe. You can speed this up by sifting it into a new, cool bowl. Using hot flour will melt the butter and result in a greasy, unpleasant texture.

Step 2: Cream the Butter and Sugars
In a large mixing bowl, using either a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter on medium speed until it is smooth and creamy. Add the packed light brown sugar and granulated sugar to the bowl. Cream them together with the butter on medium-high speed for about 2-3 minutes. The mixture should become light, fluffy, and pale in color. This process incorporates air into the dough, which contributes to a lighter, more pleasant texture.

Step 3: Add Wet Ingredients
With the mixer on low speed, add the pure vanilla extract and salt. Mix just until they are combined. The salt will dissolve into the mixture, ensuring it is evenly distributed to enhance all the flavors.

Step 4: Incorporate the Dry Ingredients
Turn the mixer off. Add the completely cooled, heat-treated flour to the wet ingredients. Turn the mixer on its lowest possible speed and mix just until the flour is mostly incorporated. The mixture will look dry and crumbly at this stage; this is completely normal. Avoid overmixing, as this can develop the gluten in the flour and make the bites tough.

Step 5: Adjust the Consistency
With the mixer still on low, slowly drizzle in the 2 tablespoons of milk. The dough will quickly transform from crumbly to a soft, cohesive dough. If the dough still seems too dry after adding the milk, add more, one teaspoon at a time, until it reaches your desired cookie dough consistency. The perfect texture should be soft and easy to roll, not sticky or crumbly.

Step 6: Fold in the Chocolate Chips
Switch from the mixer to a spatula or wooden spoon. Pour in the 1 cup of mini chocolate chips. Gently fold them into the dough until they are evenly distributed. Using a spatula prevents the chocolate chips from being broken up by the mixer and avoids overworking the dough.

Step 7: Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This step is crucial for two reasons: it allows the flavors to meld and deepen, and it firms up the dough, making it much easier to roll into balls without sticking to your hands.

Step 8: Roll into Bites
Once chilled, remove the dough from the refrigerator. Use a small cookie scoop (about 1 tablespoon in size) or a regular tablespoon to portion out the dough. This ensures your cookie dough bites are uniform in size. Roll each portion of dough between the palms of your hands to form a smooth, round ball. Place the finished bites on a baking sheet or plate lined with parchment paper.

Step 9: Final Chill and Serve
You can serve the bites immediately, but for the best texture, place them back in the refrigerator for another 15-20 minutes to firm up one last time. This makes them less soft and easier to handle. Store them in an airtight container in the refrigerator.