Preheat oven to 350°F. Place flour on a parchment-lined baking sheet and bake for 7 minutes to kill any bacteria. Remove flour and allow it to cool completely.
Cream butter and sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
Add condensed milk, vanilla extract, and salt and beat for another minute. Gradually beat in cooled flour until just combined. Mix in the chocolate chips.
Refrigerate the cookie dough in the fridge for 10 minutes. This will make it a little bit easier to handle as the dough will be slightly stickier than normal cookie dough. Roll into 1 inch balls and place on a parchment-lined cookie sheet. Serve immediately or store in an airtight container in refrigerator.
Notes
Brown the butter ahead of time if you like a slightly nutty flavor.
Take the time to beat together the butter and sugar, otherwise you will have a grainy dough.
Use a small cookie scoop so you can get evenly sized bites.
If the dough is too sticky to roll, let site in the fridge for an additional 10 minutes.
You can add in nuts if you want but just remove the same amount of chocolate.
If you love chocolate, melt some chocolate in a bowl and dip the bites in it before placing in the freezer for 30 minutes.