Begin by measuring your flour, and heat treating it either in the oven or microwave until the flour reaches 165°F on an instant-read thermometer. Once the flour is warmed to 165°F, allow it to cool before adding it to your recipe.
We recommend using a stand mixer, but you can mix this recipe by hand if needed as well. We do not recommend that you use a handheld mixer as the batter may be too thick for it to handle.
Into a mixing bowl add your heat-treated all-purpose flour, granulated sugar, brown sugar, cocoa powder, and salt. Whisk until combined. Next, mix in your room-temperature salted butter, vanilla extract, and enough milk to make it moist.
Then in a microwave-safe bowl add your dark chocolate chips and microwave for 30 seconds increments stirring in between until your chocolate chips are melted.
Pour the melted dark chocolate chips into your mixing bowl and stir to combine.
Finally, add your mini chocolate chips and chocolate chunks. Stir until thoroughly mixed. Serve once mixed and enjoy, or cover with plastic wrap in store in the fridge for up to four days.