Step 1

Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.

Step 2

Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.

Step 3

Mix in 1 1/2 Tbsp milk and the vanilla extract.

Step 4

Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.

Step 5

Using a rubber spatula fold in chocolate chips.

Step 6

Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).

Step 7

FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.

Step 8

FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.