Melt the unsalted butter gently in a small dish and let it sit undisturbed until it returns to room temperature. The butter should feel completely cool to the touch while remaining entirely liquid, preventing greasy separation when combined with the sugars.

Pasteurize the flour using your preferred heat method, allow it to cool fully, and spoon it into a measuring cup before sweeping the top level with a flat blade. Properly cooled flour appears bright white, airy, and free from toasted aromas or hard clumping.

Combine the room-temperature melted butter, brown sugar, and white sugar in a medium mixing bowl, then whisk briskly for one full minute. The sugar crystals should partially dissolve into the fat, forming a glossy, thickened emulsion with a pale caramel sheen.

Whisk in the pure vanilla extract, fine salt, and milk until completely incorporated, then fold in the cooled flour and mini chocolate chips using a silicone spatula. A soft, cohesive dough will form as the dry particles absorb the liquid, holding its shape without sticking heavily to the spatula.

Rest the finished dough in the refrigerator for 10 minutes if you prefer a firmer, scoopable consistency. Short chilling solidifies the butter fats slightly, transforming the mixture into classic bakery-style scoops ready to serve.