Preheat oven to 375 degrees Fahrenheit. Take out 2 rimmed nonstick baking sheets and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, fully incorporating the first before adding the second.
Mix in the vanilla extract.
Alternate adding the dry ingredients with the milk in 3 additions, starting with the dry and ending with the milk.
Portion out onto the baking sheets using a #60 (2-teaspoon) cookie scoop.
Bake for 9-10 minutes, or until springy on top on very lightly browned on the edges.
Let sit on baking sheet for 2 minutes, then transfer to wire racks to cool completely.