• **Microwave your flour in 15 second intervals, (30 seconds to 1 minute total) until it reaches an internal temperature of 160 degrees, to eliminate any risk of e. coli or salmonella. Set it aside to cool for a few minutes.
• In a small bowl, cream together your butter and your sugars until mixed.
• Add in the milk and vanilla and stir to combine.
• Add in the flour and salt and mix until all combined. (Add a little more flour if mixture is too wet).
• Dump in the chocolate chips and stir them into the cookie dough.

For Sugar Cookie Dough:

• Replace the brown sugar with additional granulated sugar. Make the rest of the recipe the same.

For Double Chocolate Cookie Dough:

• Remove 2 TBS of the flour with 2 TBS of cocoa powder. Mix the cocoa powder into the dough when adding the flour. Make the rest of the recipe the same.

For Peanut Butter Cookie Dough:

• Add 2 TBS of peanut butter to the butter when creaming it with the sugars. Add 1 extra TBS of granulated sugar. Make the rest of the recipe the same.