Thin and Crispy Chocolate Chip Cookies

Steps

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1. 1
   Melt the butter in a small saucepan over very low heat, being careful not to overheat it. Set aside to cool.
   ▶ ≈0:20
2. 2
   In the stand mixer bowl, combine the brown sugar, white sugar, and corn syrup. Using the paddle attachment on medium speed, gradually stream in the cooled melted butter and mix for about 3-4 minutes until well combined and lightly golden.
   ▶ ≈0:47
3. 3
   Add the egg yolk, vanilla extract, and milk. Mix on low speed for 30-45 seconds until combined.
   ▶ ≈1:41
4. 4
   Measure the flour, salt, and baking soda into the mixer bowl with the wet ingredients.
   ▶ ≈2:07
5. 5
   Mix on low speed for about 30 seconds until just combined, being careful not to overmix and develop gluten.
   ▶ ≈2:21
6. 6
   Add the chopped chocolate and toasted walnuts. Mix on low speed for about 30 seconds until just incorporated.
   ▶ ≈3:06
7. 7
   Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
   ▶ ≈5:15
8. 8
   Scoop out chunks of dough slightly smaller than a golf ball and place them about 2 inches apart on the baking sheet. No need to shape them perfectly as they will spread during baking.
   ▶ ≈5:30
9. 9
   Place 1-2 chunks of chopped chocolate on top of each cookie dough portion and sprinkle with a pinch of flaky salt.
   ▶ ≈6:10
10. 10
    Bake in the preheated oven for 14-16 minutes until lightly golden around the edges and set in the center.
    ▶ ≈6:28
11. 11
    After baking, let the cookies sit on the baking sheet for 4-5 minutes for carryover cooking.
    ▶ ≈6:41
12. 12
    Transfer the cookies to a wire rack to cool completely and set their crispness.
    ▶ ≈6:47