Preheat the oven to 300°F (150°C).

Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.

Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely to destroy any bacteria.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar for 1-2 minutes until fluffy.

Add heavy cream, vanilla extract, and salt. Mix until fully incorporated.

Add the heat-treated flour gradually, mixing on low until incorporated; batter will be thick.

Stir in mini semi-sweet chocolate chips evenly into the cookie dough batter.

Press 2 cups of the cookie dough into a springform pan and chill.

Shape remaining cookie dough into 1 tablespoon balls for garnish and small balls for filling. Refrigerate.

In a large bowl, beat cream cheese and 1 cup powdered sugar until fluffy.

In a separate bowl, beat heavy cream, ½ cup powdered sugar, and vanilla until stiff peaks form.

Gently fold whipped cream into cream cheese mixture and fold in small cookie dough balls.

Spread filling over crust, embed larger cookie dough balls on top, and refrigerate for 6 hours or overnight.

Once set, run a knife around the edge and remove the springform ring.

Decorate with whipped topping, chocolate chips, and cookie dough balls. Slice and serve.