Heat the milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it begins to simmer (but not boil). Keep an eye on it so it doesn’t scald.

Mix the dry ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and 1/4 teaspoon salt.

Combine the mixtures: Gradually add the dry ingredients to the milk and cream mixture, whisking constantly to prevent lumps. Cook for 4-5 minutes, stirring frequently, until the pudding thickens to a custard-like consistency.

Add butter, vanilla, and flour: Remove the saucepan from the heat. Stir in the melted butter, vanilla extract, and the heat-treated flour. (To heat-treat the flour, place it in the microwave for 1-2 minutes or bake it in the oven at 350°F (175°C) for 5 minutes to kill any bacteria.) Stir until the mixture is smooth.

Add the cookie dough flavor: Fold in the brown sugar and chocolate chips. Stir gently until the chips are well distributed throughout the pudding mixture.

Chill the pudding: Transfer the pudding to individual serving cups or a large bowl. Allow it to cool at room temperature for about 15 minutes, then cover and refrigerate for at least 2 hours, or until completely chilled.

Serve: Once chilled, serve the pudding topped with additional chocolate chips or a sprinkle of brown sugar if desired. Enjoy the creamy, cookie dough-inspired treat!