• Line a rimmed baking sheet small enough to fit in your refrigerator with parchment paper, plastic wrap, or waxed paper.

Heat treat the flour

• In the microwave: Grease or line a flat, wide microwave-safe bowl, and place the flour in it. Microwave for 30 seconds at about 800 watts (for my microwave, that means 30 seconds at 70% power). Test the flour temperature with an instant-read thermometer. Microwave again at the same power in 10 second increments until the flour reads 165°F on an instant-read thermometer. Set aside to cool completely.
• In the toaster oven: Preheat the (toaster) oven to 250°F. Line a small, rimmed baking sheet with parchment paper or foil, and spread the flour into an even layer. Heat for 90 seconds. Test the flour temperature with an instant read thermometer, and continue to heat for 30 second intervals until it reaches 165°F. Set the flour aside to cool completely.

For chocolate chip cookie dough

• In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.
• Add the vanilla and mix again to combine. The mixture will be rather soft.
• Add the heat-treated, cooled flour, and mix until completely combined. Add more salt, to taste.
• Add the chocolate chips, and mix until evenly distributed throughout the cookie dough.
• Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball between your palms. Place about an inch apart on the prepared baking sheet.
• Chill in the refrigerator for 30 minutes or until firm before transferring to a sealed container.
• Store in the refrigerator.

For sugar cookie dough

• In a medium-size bowl, place the butter, granulated sugar, and salt, and mix with a fork until well-combined.
• Add the vanilla and mix again to combine. The mixture will be rather soft.
• Add the heat-treated, cooled flour, and mix until completely combined. Add more salt, to taste.
• Add the optional edible confetti or sprinkles and mix until they're evenly distributed.
• Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
• Chill in the refrigetator for at least 30 minutes or until firm before transferring to a sealed container.
• Store in the refrigerator.