Ingredients

1 1/3 cups (169 grams) all purpose flour, measured correctly

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 stick (113 grams) unsalted butter, melted and cooled

1/2 cup (100 grams) granulated sugar

1/3 cup (67 grams) packed light brown sugar

2 tablespoons light corn syrup or golden syrup

1 large egg, at room temperature

1 tablespoon milk (any kind)

2 teaspoons vanilla extract

1 cup (170 grams) semisweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: In a large bowl, vigorously beat the melted butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla extract, then beat vigorously until fully incorporated.

Step 4: Gradually add the flour mixture to the wet ingredients and stir until just combined, being careful not to overmix. Gently fold in the chocolate chips. The dough will be very loose and sticky, more like batter than traditional cookie dough.

Step 5: Using a medium (1 1/2-tablespoon) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing them at least 2 1/2 inches apart. Don’t worry if the dough isn’t perfectly round.

Step 6: Bake one sheet at a time for about 12 minutes, or until cookies are golden brown and flat. Rotate the baking sheet halfway through for even cooking. When removing from the oven, tap the sheet against the counter to help spread the cookies further.

Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra crispiness, bake cookies one sheet at a time, allowing each to bake evenly.

Substitute corn syrup with golden syrup or honey for a slightly different sweetness and texture.

Try mixing in chopped nuts like pecans or walnuts for added crunch.

If you prefer softer cookies, reduce the baking time by a minute or two.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid an overly salty cookie.

Why is the dough so loose and sticky?

This recipe’s dough is intentionally loose and batter-like to achieve the thin, crispy texture after baking. Do not add extra flour, as it will affect the cookie’s crispiness.