Spread the flour out on a parchment lined baking sheet. Place in the oven and bake for about 5 to 7 minutes or until an instant read thermometer reads 160 degrees F.
Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium speed until creamy.
Beat in the salt and vanilla extract.
Add in half of the flour and mix until incorporated.
Add in the second half of the flour and continue to mix until the cookie dough comes together.
Fold in the chocolate chips with a spatula.
Grab a spoon and serve immediately or cover with plastic wrap and store in the fridge.
You can also heat treat your flour by microwaving it. Add the flour to a shallow dish that's microwave-safe and microwave in 30 second intervals. Stir after each interval. Repeat until the flour reaches 160 degrees F with an instant read thermometer. I typically do 2 minutes to 2 ½ minutes. The flour will start to stick slightly to the sides of the bowl, just use a wire whisk and run it along the sides of the bowl to release the flour.If you're not crazy about chocolate chips, I recommend only using 1 cup. You can also substitute the chocolate chips for M&M's, toffee bits, butterscotch chips, sprinkles, etc.