Begin by making the flour safe to use. Spread the flour evenly on a clean baking tray and bake at 350°F (175°C) for 5–7 minutes, stirring once halfway through. The flour should reach a temperature hot enough to eliminate raw taste but remain pale in color. Let it cool completely before using; warm flour will melt the butter and ruin the texture.

In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture becomes pale, fluffy, and slightly aerated. This step builds the dip’s light, whipped structure.

Add the softened cream cheese to the bowl. Beat again for about 1 minute, scraping down the sides as needed, until fully blended and smooth with no visible lumps.

Pour in the milk, vanilla flavor, and salt. Mix on low speed until everything is evenly incorporated. The mixture should look glossy and creamy at this stage.

Gradually add the cooled flour, about 2–3 tablespoons at a time, mixing on low speed between additions. This slow incorporation prevents graininess and keeps the dip smooth. Once all the flour is added, the mixture should resemble thick, classic cookie dough but with a softer, spreadable finish.

Fold in the mini chocolate chips using a spatula, distributing them evenly without overmixing.

Transfer the dip into a serving bowl. Use the back of a spoon or spatula to create a soft swirl on top for a finished, bakery-style look.

Chill for 20–30 minutes if you prefer a firmer texture, or serve immediately for a softer, mousse-like consistency.