In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on high until stiff peaks form, about 3-4 minutes. Set aside.
In a medium size bowl, whisk together the butter, both sugars, and vanilla extract until smooth. Add the flour and salt and stir until no flour pockets remain. Add the chocolate chips and stir again to combine.
With a large spatula, fold in the whipped cream until evenly dispersed. Allow dip to chill in the refrigerator at least 1 hour before serving. If refrigerating longer than 1 hour, allow to come to room temperature for 15 minutes before serving.
*Flour should be heat-treated: place in a microwave safe bowl and microwave for 1 minute and 15 seconds on high, stirring after each 15 second interval.