Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned. Let cool fully.

Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer at high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the cooled-down heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.

You may serve the cookie dough as is right away, scoop it out with a small cookie scoop, or refrigerate it for at least 1 hour to harden before rolling it into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!