Instructions

1. Add slightly softened butter (somewhere between straight out of the refrigerator and room temperature), brown sugar, and powdered sugar to a mixing bowl. 
2. Cream together on medium speed until light and fluffy (about 2 minutes.)
3. Add the vanilla extract and continue to mix for another minute.
4. Before adding the flour to the frosting we recommend that you heat treat it first to kill any germs.  Spread the raw flour on a cookie sheet and heat it in a 200-degree oven for 15 minutes.  Let it cool before you use it in your frosting.
5. Add the flour and the salt to the butter/sugar mixture and mix until combined.
6. Let's talk about consistency.  The more milk you add at this point, the more you will dilute the "cookie dough" flavor. But if you are going to frost the side and the top of a layered cake, you will need to add more milk to thin out the frosting so that it is spreadable. However, if you are planning to use this frosting as a filling layer in a cake or to top cupcakes, you might not need to add very much milk at this point. Start with a teaspoon, mix the frosting and check the consistency again.  
7. Add Mini Chocolate Chips to taste.  The more chocolate chips you add the harder it will be to frost. So if you are going to use the frosting on a layered cake, we recommend only adding 1/2 cup.  But you can add up to 3/4 cups if you are going to use the frosting as a filling layer or on the top of brownies or a cupcake.
8. Fold in the chocolate chips with a spoon.