Combine dry ingredients in a bowl and stir with a whisk. Set aside.
In a pot over low heat, melt butter. Do not allow to boil. (See note below.) Let cool a few minutes.
In a large mixing bowl, combine melted butter, light brown sugar, and sugar.
Use a mixer to cream the butter and sugars together until well combined.
Add the eggs, vanilla, and milk to the butter-sugar mixture and mix well.
Add the dry flour mixture to the bowl and mix until well combined.
Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
Stir in the chocolate chips until well-incorporated into the dough.
Cover and refrigerate the cookie door for at least 1 hour. (See note below.)
Baking the Cookies:
Preheat oven 375 deg F (190C).
Remove cookie dough from fridge and shape into balls using a cookie scoop or spoon.
Place on a parchment-lined cookie sheet.
Bake for 11-12 minutes, until edges are lightly browned and center still looks slightly undone. Let cookies rest on the pan for 5 minutes.
Gently transfer cookies to a foil sheet on the counter or flat surface to cool completely.
When melting the butter, be careful not to allow it to boil. A good clue as to when to remove the pot from the heat is when a small chunk of solid butter remains. The residual heat from the melted butter will melt the remaining chunk.
If you do not have sorghum flour, you can replace it with more brown rice flour.
Cookie dough can remain in the fridge for about 5 days. It can also be stored in a container or zipper top bag in the freezer for months.
If you want to only bake 1-2 cookies, shape the refrigerated cookie dough into balls and freeze them on a pan or plate. Once frozen, transfer the frozen dough balls into a bag and store them in the freezer. Then you can just pull out as many cookie dough balls as you want to bake!