In order to kill any possible strains of e-coli that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated” in a 300* oven for 5 to 7 minutes.
Preheat the oven to 300*. Line a baking sheet with parchment paper. Evenly spread the 1 ¾ cups of flour over the parchment paper. Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.
Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed, cream together the butter, light brown and granulated sugars and the vanilla extract. Mix the butter mixture until it is fluffy.
Slow the mixer speed to low, add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
Slowly add the flour a ½ cup at a time, along with the ¼ teaspoon of salt. Mix until the flour is well incorporated and no white streaks of flour are visible.
Using a large wooden spoon, mix in chocolate chips until they are evenly distributed.
Cover the cookie dough and chill in the refrigerator for 30 minutes.
Keep the unused cookie dough covered and stored in the refrigerator.