Whisk the dry ingredients together in a small mixing bowl
In a medium mixing bowl with a stiff spatula
Cream the butter and sugar with a stiff silicone spatula
Add in vanilla, milk, and egg and whisk together until light
Switch back to the spatula and mix in the dry ingredients
Mix in the chocolate chips
Refrigerate dough to make it easier to work with
Optional: Freeze dough balls
Portion the dough out into balls on a baking sheet and freeze until solid
Transfer into a freezer bag
Shape and Bake
Preheat oven to 375°F
Line a sheet pan with parchment paper
Using a 11⁄2 tbsp (#40) scoop, portion out 8 cookies per sheet in a 2-1-2-1-2 (3-2-3) pattern
Bake until the cookies spread out and the edges are golden (~12 minutes)
Notes
Browning the butter in a skillet adds another dimension, plus you don’t have to wait for the butter to come to room temperature. Extracting freshly picked Chocolate Mint into the butter while browning it is even better!
When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest.
If you don’t have enough room, transfer the dough to 1 gallon plastic bag.
I’ve tried replacing a cup of the all-purpose flour with almond flour and it made the cookies spread out too much until they were basically flat wafers.
Sometime I’ll do another experiment replacing only 1⁄4 cup and see how that goes.