1.5 cup flour (I used King Arthur Gluten Free Flour)
Take your butter and put it into the bowl of your stand mixer. Beat the butter for 2-3 minutes until it becomes a bit fluffy. Then add both of your sugars and cream together for 5 minutes.
Scrape the sides of your bowl to make sure nothing is sticking to the sides.
Add your egg and allow it to incorporate fully. Beat for about 3 minutes.
Once again, scrape the sides of your bowl, make sure everything is incorporated. Add your milk and vanilla. Beat for 30 seconds. Add your flour and baking soda. Beat until your dough comes together. Stop your mixer and add your chocolate chips and heath bits. Beat again for about 30 seconds to incorporate. Take your bowl and place it in the fridge for 2 hours.
Preheat your oven to 350°
Line your baking trays with parchment paper (or mats- your choice!) and spread out the cookies after rolling the dough into balls.
It is now your choice which route you wish to go. If you choose to do the "ripple effect" follow these steps: Place your trays into the oven when it hits the correct temperature. Bake for 8 minutes. Remove cookies from the oven and take the trays and drop them to the floor. Do this about 8 times per tray. Place back in the oven for 3 minutes, remove and do the same process again. Back in for 3 more minutes and then remove them and allow them to cool on the sheet for about 10 minutes. If you are not wanting to do that and just want to straight up back them: Place cookies in the oven when it hits the right temperature. Back them for 13 minutes. Check to see if they are done- if not, bake for 2-3 more minutes. Remove from oven, and allow them to cool for 10 minutes on the tray. Enjoy!