Sift together flour, salt, and baking soda in a medium bowl.

Pour the melted butter into a large bowl. Add the two sugars. Beat the butter and sugars together with an electric beater or whisk. Add the egg, yolk, milk, and vanilla and beat until combined. Slowly add the flour mixture until combined. Stir in chocolate chips.

Chill the dough (I chilled for about 3 hours, but overnight is even better. Alternatively, scoop the dough onto baking sheets and place in the freezer for 15 minutes before baking.)

When ready to bake, heat oven to 375 degrees. Place sheets of parchment paper on two large baking sheets. Use a cookie scoop to dish out 2 Tablespoons of dough onto the baking sheets. Bake for 11-15 minutes, rotating the pans and switching racks halfway through. Remove when edges are just golden brown. They probably won’t look done. Resist the urge to over bake! Remove cookies from the oven and let set up slightly on the baking sheet. Cool completely on a wire rack. Keeps for up to three days in an airtight container.

*Note: I now use all chopped chocolate chunks for this recipe. I also usually use Kosher salt for a slightly saltier cookie, but that is just personal preference.