Using a stand mixer fitted with a paddle attachment, cream Butter and Splenda together for 5 minutes, or until it becomes light and fluffy. Add Eggs, Molasses, Vanilla, and Milk, beat until fully incorporated, (2 minutes). Reduce speed to low, add dry ingredients and mix until just combined. Add in Chocolate, and incorporate them evenly into the Dough. Roll the Dough into balls using a #40 disher to measure them out approximately the size of golf balls. Wrap in plastic wrap and refrigerate 24 to 36 hours. Alternatively you could bake them immediately, so it's up to you.
Line a baking sheet with parchment paper.
Bake until the edges of the Cookies begin to turn golden brown but still soft in the middle, 23 minutes. Wait 5 minutes for them to cool then transfer to a wire rack.