Edible Cookie Dough
3/4 cup unsalted butter, melted
1 1/4 cups brown sugar, loosely packed
1/4 cup granulated sugar
1/4 cup milk (feel free to substitute soy milk, almond milk, rice milk or coconut milk)
1 tablespoon vanilla extract
2 cups + 2 tablespoons all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
1/2 teaspoon sea salt
1 cup of semi-sweet chocolate chips
Toss together flour and salt in a bowl. Set aside. In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain. Whisk in the milk until combined, then add vanilla. Stir until completely mixed. Slowly add in flour mixture and stir with a rubber spatula until smooth.
Fold in chocolate chips. Store in an airtight container in the refrigerator for up to 3 weeks in the fridge.