Start by preheating your oven to 350 degrees F. This is an important step so the cookies bake evenly. While the oven heats, gather your ingredients, making sure the butter is softened; it should be creamy but not melted.
In the bowl of a stand mixer, cream the butter and both the brown sugar and granulated sugar together until the mixture is smooth and fluffy. The texture should be light, and the sugars should be fully incorporated into the butter.
Add in the milk and vanilla extract (if using) to the creamed mixture. Mix until these are just combined; you want to avoid overmixing at this stage.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Whisk them together to ensure they are evenly distributed.
Now, slowly add the dry ingredients to your wet mixture. Mix until a dough forms. It’s okay if there are a few lumps; you don’t want to overmix, or your cookies may turn out tough.
Next, gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Once your dough is ready, chill it in the refrigerator for 20 to 30 minutes. This step helps the cookies maintain their shape and prevents them from spreading too much in the oven.
Line a cookie sheet with parchment paper. This will help the cookies bake evenly and prevent sticking. Using a cookie scoop or your hands, scoop the dough into balls about 1 to 1.5 inches in size and place them on the cookie sheet.
Bake in the preheated oven for 10 to 12 minutes. Keep an eye on them; the edges should be slightly browned while the center remains soft.
Finally, once baked, allow the cookies to sit on the cookie sheet for 5 minutes before transferring them to a wire rack or wax paper to cool completely.
