Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar together until light and fluffy.
Add the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Gently fold in the chocolate chips using a spatula.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes.
Once baked, let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack.
