Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.

In a medium sized bowl whisk together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.

Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.

On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.

Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading. Pat down with wet fingers. (Important if you want flatter crispy cookies!)

Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking.

Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.

MJF Notes: Made 4/10/21 exactly as original recipe. Not convection. Made 30 cookies using a #50 disher. 12 mins. Very thin, crispy, almost lacy. LOVE them 4/12/21: Tempted to use less butter, I made with 4 oz instead of 5. Didnt get nearly as flat, even when finger flattened.