In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, beat butter and 1 ½ cups of sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).

Add egg, vanilla extract, almond extract (if using), and milk. Mix until well combined.

Gradually add the dry ingredients and mix until a soft dough forms.

Cover the dough with plastic wrap and refrigerate for 30 minutes. This helps the cookies hold their shape and enhances their chewy texture.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Place ¼ cup sugar in a small bowl for rolling.

Scoop 1 ½ tablespoon-sized dough balls and roll them into a smooth ball.

Roll each dough ball in the reserved sugar to coat.

Arrange on the prepared baking sheet, spacing 2 inches apart.

Bake for 8-10 minutes, until edges are lightly golden and centers look slightly underbaked.

Remove from oven and let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

✔ Chill the dough – Prevents spreading and enhances the chewiness.

✔ Don’t overbake – The cookies should look slightly underdone when removed from the oven.

✔ Use high-quality vanilla – It makes a big difference in flavor.

✔ For extra softness, add 1 tablespoon of cornstarch to the dry ingredients.

✔ Want a fun twist? Mix in lemon zest, cinnamon, or colored sugar before rolling!