Thin Crispy Chocolate Chip Cookies

Makes about 4 dozen 2-inch cookies.


  • 7½ ounces unbleached all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 8 tablespoons unsalted butter melted and cooled
  • ½ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 3 tablespoons light corn syrup
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • ¾ cup (about 4½ ounces) semisweet chocolate chips


  1. Adjust oven rack to middle position and heat oven to 375°F. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside.
  2. In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute. Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed, fold up 3 edges of parchment around dry ingredients to form a pouch and slowly shake dry ingredients into bowl; mix on low speed until just combined, about two minutes. Do not overbeat. Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.
  3. Leaving about 2 inches between balls, scoop dough onto parchment-lined baking sheets with 1¼-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 12 minutes.
  4. Cool cookies on baking sheet 3 minutes. Transfer cookies to wire rack and let sit until crisped and cooled to room temperature.