Line a wide plate or a baking sheet with parchment or wax paper.
In a large bowl, take granulated sugar, brown sugar, melted butter, vanilla extract, salt and mix to combine. I used a handheld mixer on speed 2.
Add almond flour and continue mixing to combine everything. The mixture will become crumbly.
Then add the mini chocolate chips and mix until evenly distributed.
Add milk, a teaspoon at a time, mixing after each addition. The dough will begin to come together.
For firmer dough, add tapioca starch or rice flour and continue mixing. This is optional and I skipped it.
Once the dough comes together, scoop out a small piece of dough and shape into a round ball. I used melon scooper and used 2-3 scoops per ball. This is approximately 1 - 1 ½ tbsps of dough.
Shape all the dough into small balls, place on already lined plate or baking sheet.
Refrigerate for 1 hour or freeze for 20 minutes until the dough firms.
Store in an airtight box in the refrigerator or in the freeze. Dough won’t freeze, hence no need to thaw when serving. Serve cold.