Begin by gathering all your ingredients, ensuring that the unsalted butter and eggs are at room temperature.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.

Add the room temperature eggs one at a time to the butter and sugar mixture, mixing well after each addition. Follow with the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt.

Slowly incorporate the dry ingredients into the wet mixture on low speed, mixing just until everything is combined.

Using a spatula, gently fold in the semi-sweet chocolate chips, adding milk if the dough feels too stiff.

Cover the cookie dough tightly with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 2 hours.

Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.

Using a cookie scoop, portion out the chilled dough, rolling it into balls about two tablespoons in size.

Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes.

Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.