| 2 1/4 | Cups | All-purpose flour |
| 1 | Tsp. | Kosher salt |
| 1 | Tsp. | Baking soda |
| 1 | Egg | |
| 2 | Ounces | Milk |
| 1 1/2 | Tsps. | Vanilla extract |
| 2 | Sticks | Unsalted butter, softened |
| 1 | Cup | Sugar |
| 1/2 | Cup | Brown Sugar |
| 2 | Cups | Semi-sweet chocolate chips |
Preheat oven to 375°. Sift together the flour, salt and baking soda in a mixing bowl. In a separate bowl, combine the egg, milk and vanilla and bring to room temperature.
With an electric mixer, cream the butter. Add the sugars and mix until light and fluffy. Add the egg mixture slowly and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Using a meatball scooper, scoop onto a parchment lined baking sheet (about 6 per sheet). Bake for 13 to 15 minutes (more or less to your individual taste).
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.