Directions:

Preheat oven to 370 degrees F

In a bowl, whisk together flour, baking soda and salt.

In a large bowl, cream butter and sugar together until light and fluffy.

Beat in eggs, 1 at a time; beating 30 seconds between each.

Stir in extracts.

Add flour mixture and milk a little at a time, alternating between flour and milk and mixing thoroughly between each addition.

Add chocolate and blend until mixed throughout batter (batter will be sticky).

Refrigerate dough for 1 hour.

Drop dough onto two parchment-lined baking sheets.

Bake for 10-11 minutes until glossy sheen has disappeared, but do not overbake. Transfer cookies to a wire rack to cool.

Bake remaining dough using new parchment.