In a medium mixing bowl, add all the dry ingredients and mix it nicely for 5 to 6 minute and gently coat the chocolate chip into the flour .Keep it aside.
In large mixing bowl , add the room temperature butter, organic coconut sugar and milk. Mix the the ingredients nicely until the sugar and butter smooth enough.
Now , add the prepared dry flour mixture to this wet ingredient bowl gently. Mix the dry and wet ingredient good enough until no flour visible with spatula.
Keep the prepared dough in fridge for 30 min or 1 hour. In meantime, line baking pan with parchment sheet or with butter and dust with flour.
Once, the dough is chill enough, take the dough in 3/4 of ice cream scoop or 1 1/2 tbls of dough and place on top of the lined baking sheet and make sure to give enough space for the dough to spread over the sheet. Place the dough is wide distance with enough space to spread and keep the remaining for the next set of baking.
Preheat the oven to 350 degree Fahrenheit. Bake the dough for 10 to 15 minute. Checkout the dough is spread enough and the edges are crispy. The cookie looks crispy and inside texture will be soft, then it's time to take out the baking sheet and allow it to cool down completely.
Repeat the same process for all other remaining dough. It took 3 to 4 batch of baking for our cookie dough. Depend on the size of the cookie , the number of cookies may vary. We got 15 to 20 large cookies.
Kids had the cookies for dinner and for breakfast. It is best healthy , chewy , textured cookie. We all loved the yummy chocolate cookie.