Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
1 1/4 cup (190g) all-purpose flour, heat-treated
Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) packed brown sugar
Next, mix in the milk and vanilla until well combined.
2 Tbsp milk, 1 tsp vanilla
Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
1/2 tsp salt
Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. Top with flakey salt, if desired and enjoy!
1/3 cup (66g) mini chocolate chips, 1/3 cup crushed pretzels, 1/3 cup (58g) toffee pieces
Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!