Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • 1 teaspoon (5ml) Vanilla Extract (for flour treatment)
  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • 3/4 cup (150g) Packed Light Brown Sugar
  • 1/2 cup (100g) Granulated Sugar
  • 2-3 tablespoons (30-45ml) Heavy Cream or Milk
  • 1 teaspoon (5ml) Pure Vanilla Extract
  • 1/2 teaspoon (2.5ml) Fine Sea Salt
  • 1 cup (170g) Mini Chocolate Chips

Instructions:

  1. Phase 1: Heat-Treat the Flour. Spread the flour evenly on a dry skillet or baking sheet. Heat over medium heat (or in a 350°F/175°C oven) until the flour reaches an internal temperature of 160°F (71°C), stirring frequently (about 5-7 minutes).
  2. Immediately transfer the hot flour to a clean bowl. Let it cool completely to room temperature (about 20–30 minutes). Stir in 1 teaspoon of vanilla extract once slightly cooled.
  3. Phase 2: Building the Frosting. In your mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  4. Beat in the salt and 2 tablespoons of heavy cream/milk and 1 teaspoon of vanilla extract until just combined.
  5. Gradually add the cooled, heat-treated flour one cup at a time, mixing on low speed until just incorporated. Do not overmix.
  6. Adjust Consistency. If the frosting seems too stiff, add the remaining tablespoon of cream, a teaspoon at a time, until it reaches a thick, spreadable cookie dough consistency.
  7. Gently fold in the mini chocolate chips using a rubber spatula.
  8. If the frosting is too soft for piping, chill for 15–20 minutes before using to frost cakes or cupcakes.