Heat treat your flour. Preheat your oven to 350 F/ 175 C and spread the flour for the cookie dough evenly on a baking sheet. Bake for 5-10 minutes. Cool completely.
In a stand mixer with the whisk attachment, add butter and sugars, beat until fluffy and pale, about 3-4 minutes on medium-high speed. Add the vanilla and mix again.
Reduce the speed and slowly add in the flour, nutmeg and salt. Mix until just combined. Add in the milk, drizzle in a few drops at a time until it is the consistency you want - you don't want it to be too wet or it will be difficult to roll into balls.
Fold in your chocolate chips
Use a ½ tablespoon to scoop out your dough into balls, it should make 20 cookie dough bites. Place them on parchment paper on a tray and let them firm up in the fridge for at least 10 minutes.
Notes
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.Butter: I use European style butter, like Kerry Gold, in my recipes. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: Keep the bites in an airtight container in the fridge for up to 5 days.