Preheat the oven to 170°C (338°F) fan or 190°C (375°F) conventional and line a few baking trays with baking paper.

Whisk the peanut butter and butter together in a large mixing bowl until combined. Stir in the sugars, vanilla and milk until combined and smooth.

Sift the flour, baking soda and salt in to the wet ingredients and stir together until just combined. Depending on the consistency of your peanut butter, you may need to add more milk to help bind the cookies - as much as a ¼ cup more.

Fold in the chocolate chips and then either scoop the dough into balls with a small ice-cream scoop or roll it into balls with clean hands.

Place the cookie dough balls on the prepared trays placing them around 2-inches apart. Pop the trays in the oven one at a time and bake for 12-15 minutes My happy place is around 13 minutes when the outer cookie is golden but the centre is still a little soft. The cookies will continue to cook and firm up after they are removed from the oven.

If the cookies are still domed when they come out of the oven - humidity and the peanut butter play a part here - gently press the cookie down with the back of a spatula.

Sprinkle the cookies with sea salt flakes and allow the cookies to cool for at least 15 minutes. Repeat with your remaining cookie dough. Serve warm or cool.

Store in an airtight container for up to 3 days.