The 30-Minute Thin and Crispy Chocolate Chip Cookie

By Brian Lagerstrom · 30 min

Ingredients

Instructions

1. Melt the butter in a small saucepan over very low heat, taking care not to overheat it.
2. In a stand mixer with the paddle, mix the light brown sugar, white sugar and corn syrup on medium speed. Slowly pour in the melted butter and mix about 3-4 minutes until well combined.
3. Add the egg yolk, vanilla and milk and mix on low for 30-45 seconds.
4. Add the flour, salt and baking soda and mix on low for about 30 seconds, until just combined. Do not overmix.
5. Add the chopped chocolate and walnuts and mix on low for about 30 seconds.
6. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
7. Scoop chunks of dough slightly smaller than a golf ball and place them about 2 inches apart on the sheet.
8. Press 1-2 chocolate chunks onto each cookie and sprinkle with a pinch of flaky salt.
9. Bake 14-16 minutes until lightly golden at the edges and set in the center.
10. Let the cookies rest on the sheet 4-5 minutes, then move to a wire rack to cool completely and crisp.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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