Remove the butter, eggs, and milk from the refrigerator so they come to room temperature. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon sea salt. Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat 10 ounces unsalted butter and both sugars (1 1/3 cups granulated sugar and 1/4 cup packed light brown sugar) on medium speed for about 2 minutes, until light and fluffy, scraping the bowl as needed.

Add 2 teaspoons vanilla extract and beat until smooth. Add the 2 large eggs one at a time, beating well after each addition. Add 1 tablespoon milk and beat until combined.

Reduce the mixer to low speed and add the flour mixture. Mix only until just combined—do not overmix.

Add 2 cups semi-sweet chocolate chips and stir on low speed or fold in with a spatula until evenly distributed.

Drop level 1-tablespoon portions of dough onto the prepared baking sheets, spacing the dough 2 inches apart to allow for spreading.

Bake one sheet at a time on the middle oven rack for 10 to 11 minutes, rotating the sheet halfway through baking, until the cookie edges are golden and the centers look set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 15 minutes. Use a thin spatula to transfer the cookies to a wire rack to cool completely. Repeat baking with the remaining dough.