Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk flour, salt and baking soda together in a bowl.

Mix melted butter, granulated sugar and brown sugar on low speed until fully combined. Increase speed to medium-high and beat until mixture is lightened in color, about 1 minute.

Reduce speed to low and add egg yolks, milk and vanilla; and mix until combined.

Slowly add flour mixture and mix until just combined. Using a rubber spatula, stir in chocolate chips.

Using greased 1-tablespoon measure, divide dough into 16 portions on prepared sheets, 8 portions per sheet. With moistened fingers, press dough portions to ?½-inch thickness.

Bake cookies, 1 sheet at a time, until deep golden brown, 16 to 18 minutes, rotating sheet halfway through baking. Cool on sheet.

Cake flour is finely milled from soft wheat and so it is lighter and softer than its all-purpose counterpart. It also contains less protein and so makes for more meltingly delicate baked goods. Using whole eggs make "the cookies rise a little too high. Losing the egg whites and using just two yolks made for lower-profile, crispier cookies," she writes. And the teeny tiny semisweet chocolate chips also help the cookies to "ride low." Whole milk is added to the batter so that the cookies don't dry out while baking 16 to 18 minutes at 350 degrees, and using granulated white sugar and dark brown sugar gives the cookie the desired butterscotch flavor. And salt elevates the flavors of butter, chocolate and sugars without making the cookie salty.

MJF Notes: Made twice. Neither time they were crispy. Next time try more white and less brown sugar.