Sift or thoroughly stir together the flour, baking soda and salt; set aside.
Place butter in a microwave safe mixing bowl and melt on high for 1 minute. Add brown sugar and white sugar to hot butter and let it sit for a minute.
Alternatively, you can melt the butter in the microwave, pour it in the bowl of a stand mixer and add the sugar.
Using high speed of a handheld electric mixer (or the paddle attachment of a stand mixer), beat for about 3 minutes or until the mixture starts to become less shiny and somewhat lighter.
Using a mixing spoon, stir in syrup, vanilla and milk until thoroughly blended. Stir in flour mixture. Chill mixture for about 10 minutes. (If mixture is still warm grated chocolate will melt - I learned this the hard way).
Take it out of the refrigerator and stir in the grated chocolate and chocolate chips. Chill dough for another 30 minutes or more.
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Drop 1 inch balls onto parchment paper, shape them into neat rounds, then flatten to about ¼ of an inch, spacing 2 inches apart.
Bake for 12-14 minutes or until edges become golden brown. Let cool on sheet for about 5 minutes, then transfer to a rack to cool and crisp.
(Note: if your oven runs hot, you will want to check these at 10 minutes).