Melt the butter (16 Tbsp/227g) in a microwave-safe bowl or on the stovetop. Let cool to room temperature (important - hot butter will cook the eggs).

In a large bowl, combine melted butter and brown sugar (10 oz/280g). Mix with a wooden spoon or spatula until well combined and smooth.

Add egg, egg yolk, milk (2 Tbsp/30ml), and vanilla extract (20g). Mix until smooth and creamy, about 1 minute.

Add flour (12 oz/340g), salt (7-8g), and baking soda (7-8g). Mix just until no dry streaks remain - don't overmix. The dough will be soft and slightly sticky.

Fold in chocolate chunks (12 oz/340g) until evenly distributed throughout the dough.

Refrigerate dough for 2-4 hours (or overnight) until firm enough to scoop. This step is crucial for texture and prevents overspreading.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Scoop dough into 2-3 tablespoon portions (about 2 oz each) and place 2-3 inches apart on prepared sheets.

Bake for 11-13 minutes until edges are golden brown but centers still look slightly underdone. They'll continue cooking on the pan.

Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

FOR FREEZE-AHEAD: After chilling dough, scoop into portions (2-3 tablespoon each) and place on a parchment-lined baking sheet. Flash freeze for 2-3 hours until dough balls are completely solid. Transfer to freezer bags or airtight container. Freeze for up to 3 months.

TO BAKE FROM FROZEN: DO NOT THAW. Preheat oven to 375°F (190°C). Place frozen dough balls on parchment-lined sheet, 2-3 inches apart. Bake 14-16 minutes until edges are golden. Let cool on pan 5 minutes. Prep them on the baking sheet, then when oven is preheated, take them straight from freezer to oven.

QUICK FREEZE METHOD: Put pre-scooped cookie dough in the freezer for 2 hours and bake from there. They turn out even thicker than regular chilled dough!