| METHOD |
| 1. Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation. |
| 2. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips. |
| 3. Transfer dough to a re-sealable plastic bag. Refrigerate until dough is firm, at least 2 hours. |
| 4. Pre-heat oven to 375°F (190°C). Line baking sheet with parchment paper. |
| 5. Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in pre-heated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. |
| 6. Remove parchment and finish cooling the cookies on the rack. |
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