In stand mixer - or in a large bowl with a hand mixer - cream butter and sugar substitutes until fluffy.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
In a large bowl, mix together remaining ingredients - except chocolate chips.
Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
Fold in the chocolate chips until well combined. Cover and let rest for 30 minutes.
Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
Roll ~ 1 ½" balls out of the cookie dough, or use an ice cream scoop. You want to get 16 cookies from the batch.
Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.