Heat-treat the flour by microwaving it in a bowl in 30-second intervals, stirring in between, until it reaches an internal temperature of 160°F (71°C).

Allow the heat-treated flour to cool completely before use.

In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.

Add the heavy cream and vanilla extract to the butter mixture and blend until fully incorporated.

Whisk the salt into the cooled, heat-treated flour.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms.

Fold in the mini semi-sweet chocolate chips using a spatula.

Roll the dough into small balls, approximately 1/2 inch in diameter.

Store the bites in an airtight container in the refrigerator or freezer until ready to serve.