Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425ºF, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed (or grated) unsalted butter with a pastry blender. Set aside.
In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky. This is okay.
Transfer the dough to the lightly floured, parchment paper-lined baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 ½ inches high and roughly 7 inches in diameter.
With a pastry cutter, cut into 8 equally-sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle a little (or a lot) of sparkling sugar.
Bake for 16-18 minutes at 425ºF. The scones should be tall and puffy with a golden brown top. Let them cool on the baking sheet for 5-10 minutes before serving. The chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or you can wrap them individually with plastic wrap and store them in an airtight container in the freezer for up to 1 month.