Spread flour on a rimmed baking sheet and bake at 350F for 5 minutes, or microwave in a bowl in 30-second bursts, until it reaches 165F on an instant-read thermometer; this step kills off bacteria so the dough is safe to eat raw. Let cool completely.

Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.

Beat in vanilla and heavy cream until smooth.

Stir in the cooled flour and salt until just combined, no dry streaks remaining.

Fold in mini chocolate chips.

Transfer to a serving bowl and chill 10 minutes, until slightly firm but still scoopable.

Serve with pretzel sticks and graham cracker pieces for dipping.