Spread the flour out on a cookie sheet and bake at 350 degrees F for 5 to 6 minutes, this should get the flour to a temperature of 160 degrees F and kill any bacteria.
In a large bowl with a hand mixer or stand mixer, cream together the butter and sugars until light and fluffy.
Scrape down the sides and add vanilla and heavy cream.
Scrape down the sides again and add flour and salt and mix until combined, fold in the mini chocolate chips.
Eat immediately or store in the fridge in an air-tight container up to three days.