Preheat oven to 375 degrees.
Cream butter and sugars together in a stand mixer on medium-high, approximately 4 minutes, until fluffy. Add the egg and vanilla and mix until incorporated.
Add a dash of salt, baking soda, baking powder and 5 cups of flour and stir until combined. Add additional flour if the dough feels too sticky, but no more than 6 cups total.
Fold in the milk chocolate chips.
Using an ice-cream scoop, place the dough on a greased cookie sheet with a few inches of space in between. For a regular ice scream scoop, 6 cookies per sheet is best.
Bake at 375 degrees for 16-18 minutes or until the edges start to brown. (Start at 12-14 minutes for a small scoop, such as a melon baller.) Remove and allow to cool for 5 minutes before transferring to a wire rack.
Enjoy while slightly warm, or reheat individual cookies in a microwave for 15 seconds before eating!