First, heat treat the flour in the microwave or oven.
Oven method: Preheat oven to 300°F/150°C. spread flour out onto a rimmed baking sheet. Bake in preheated oven for 5-8 minutes, or until flour temperature registers 165°F/74°C on an instant read thermometer. To prevent the flour from burning, I recommend stirring it often, about every 2 minutes, and checking the temperature after about 5 minutes. Let flour cool completely before using.
Microwave method:This is my preferred method because it’s easier but it’s more tricky because microwaves have hot spots so you’ll need to be careful not to overheat the flour. Place the flour in a bowl and microwave on high for 25-30 seconds at a time, stirring well between each interval to make sure it doesn’t burn. This should take 60-90 seconds in total. If possible, use an instant-read thermometer to make sure it has reached 165°F/74°C throughout. Let flour cool completely before using.
In a mixer bowl fitted with the paddle attachment (a hand mixer is ok), beat together butter and sugar on low-medium speed for 3-4 minutes until creamy and smooth and the sugar is dissolved into the butter. Add salt and vanilla extract and beat until combined. Add flour and beat just until combined. Add 2 tablespoons of heavy cream and beat for a few seconds until creamy. Depending on your desired texture of the cookies, add up to 1 tablespoon more heavy cream. Mix in chocolate chips.
Transfer cookie dough to a large serving bowl or individual serving dishes and cover with plastic wrap so it won’t dry out. Store at room temperature if using the same day or in the fridge. Take it out of the fridge and leave at room temperature for at least 1 hour before serving. You can freeze the cookie dough for up to 2 months, then thaw overnight in the fridge or at room temperature.