Ingredients:

  • 8 oz (226 g) cream cheese, room temperature
  • 2 tbsp (28 g) unsalted butter, room temperature
  • 1/3 cup (67 g) packed light brown sugar
  • 1/2 cup (60 g) confectioners' (powdered) sugar
  • 1 tsp (5 ml) pure vanilla extract
  • Pinch fine sea salt (about 1/8 tsp / 1 g)
  • 1–2 tbsp (15–30 ml) heavy cream or whole milk, to adjust consistency (optional)
  • 3/4 cup (90 g) all-purpose flour, heat-treated (see safety note)
  • 1/2 cup (90 g) mini semisweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Instructions:

  1. Heat-treat the flour: Oven method — preheat oven to 350°F (175°C). Spread flour in an even layer on a baking sheet and bake 5–7 minutes, stirring once, until flour reaches 165°F (74°C). Let cool completely before using.
  2. Heat-treat the flour: Microwave method — place flour in a microwave-safe bowl and heat in 30-second bursts, stirring between bursts, until flour reaches 165°F (74°C) with no warm lumps. Cool completely before adding to dairy.
  3. Cream the base: In a large bowl, beat cream cheese and softened butter until smooth and fluffy (about 1–2 minutes). Add brown sugar, powdered sugar, vanilla, and salt, then beat until combined and smooth.
  4. Add flour and chips: Sift or spoon the cooled heat-treated flour into the bowl a little at a time, folding in with a spatula or mixing on low until evenly distributed. Fold in mini chocolate chips. If desired, add heavy cream 1 tbsp at a time to reach a softer texture.
  5. Adjust, chill, and serve: Taste and adjust seasoning (add a pinch more salt if too sweet). Transfer to a serving bowl, sprinkle flaky sea salt on top if using, and chill 20–30 minutes to firm up and meld flavors (optional). Serve with fruit, crackers, pretzels, or cookies.