1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Start with the cookie dough center: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy, about 3-4 minutes. Add vanilla extract and mix well.
3. Gradually add the heat-treated flour and salt to the butter mixture, stirring until just combined. Fold in the mini chocolate chips. Set the dough aside and chill if it feels too soft to handle.
4. For the pastry dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
5. Cut the chilled butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add the egg, vanilla extract, and milk, stirring just until the dough comes together. Be careful not to overwork it.
6. Lightly flour your workspace and roll the dough into a rectangle about 12×8 inches and 1/4 inch thick.
7. Spread the cookie dough mixture evenly over the pastry dough, leaving a small border around the edges. Sprinkle the semi-sweet chocolate chips on top.
8. Starting from the long edge, gently roll the dough into a tight log. Using a sharp knife, slice the log into 1-inch pieces.
9. Place the twists cut side down on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 15-18 minutes, or until the pastry is golden and the cookie dough center is set but still soft.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

One thing Mama Lu taught me was patience — whether waiting for dough to rise or for cornbread to brown just right — and that’s the same here. Letting these cool just enough keeps the cookie dough soft without it melting away completely.