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1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract and mix well.
2. Gradually add the heat-treated flour, alternating with milk, and mix until a smooth dough forms. Fold in 3/4 cup of mini chocolate chips and set the dough aside.
3. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cookie dough mixture until fully combined.
4. Spoon the mousse into serving dishes or glasses and top with the remaining mini chocolate chips for garnish.
5. Refrigerate for at least 30 minutes before serving to allow the mousse to firm up slightly.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Servings: 4
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