Begin by heat treating the flour to ensure it's safe for consumption. Spread the flour on a baking sheet and bake in a preheated oven at 200°F for 15 minutes. Allow it to cool completely.

In a mixing bowl, combine the softened butter and light brown sugar. Beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

Gradually incorporate the powdered sugar, continuing to beat until well combined.

Add the cooled flour and salt to the mixture, blending until it's fully integrated.

Pour in the milk or cream and vanilla extract. Mix on medium speed until the mixture is smooth and creamy.

Gently fold in the mini chocolate chips using a spatula, ensuring they're evenly distributed throughout the mixture.

Transfer the dessert to a serving dish and refrigerate for at least 2 hours. Before serving, allow it to sit at room temperature for about 10 minutes for the perfect consistency.