Instructions
10 steps-
Melt the butter in a small saucepan over very low heat, being careful not to let it get hot.
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In a stand‑mixer's bowl, combine the light brown sugar, white sugar and corn syrup. Using the paddle attachment, mix on medium speed while slowly adding the melted butter. Continue for 3–4 minutes until fully blended.
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Add the egg yolk, vanilla extract and milk. Mix on low speed for 30–45 seconds until incorporated.
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Add the flour, salt and baking soda to the wet mixture. Mix on low for about 30 seconds, just until combined.
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Stir in the chopped chocolate and toasted walnuts on low speed for roughly 30 seconds, until evenly distributed.
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Preheat the oven to 325°F and line a baking sheet with parchment paper.
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Scoop dough portions slightly smaller than a golf ball, spacing them about 2 inches apart on the sheet.
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Place 1–2 extra chocolate chunks on each dough mound and sprinkle a pinch of flaky salt over each.
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Bake for 14–16 minutes, until the edges are lightly golden and the centers are set.
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Let the cookies rest on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely.
Video
“The 30-Minute Thin and Crispy Chocolate Chip Cookie” by Brian Lagerstrom , watch on YouTube.
About this recipe
These cookies are thin, crisp, and packed with chocolate and toasted walnuts. The combination of butter, sugars and a touch of corn syrup gives them a sweet, buttery flavor and a snap when you bite into them.
Serve them fresh from the wire rack, sprinkled with flaky salt, for a satisfying treat that pairs well with a glass of milk or coffee.
