Grab the milk, this is your new go-to recipe for thin and crispy chocolate chip cookies. They're quick, easy to make, LOW MESS, and have great texture and flavor. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" CHEFS KNIFE: https://amzn.to/3gBwL4q DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT KITCHEN AID MIXER: https://amzn.to/3IGRS3s SMALL SAUCE PAN: https://amzn.to/3Ww7OdM SMALL SPATULA: https://amzn.to/43Ebygc *As an Amazon Associate I earn from qualifying purchases* INGREDIENTS: 230g (2 sticks) unsalted butter 100g (1/2 cup) light brown sugar 100g (1/2 cup) granulated white sugar 30g (1 1/2 Tbsp) corn syrup 1 large egg yolk 10g (2 tsp) vanilla extract 30g (2 Tbsp) milk 270g (2 cups) all-purpose flour 10g (2 tsp) salt 8g (1/2 Tbsp) baking soda 165g (6 oz) chopped chocolate (70% cacao) plus extra for topping 100g (1 cup) chopped toasted walnuts (sub macadamia nuts) Flaky salt, for sprinkling on top INSTRUCTIONS: 1. In a small saucepan over very low heat, melt the butter, being careful not to make it too hot. 2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined. 3. Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined. 4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda. 5. Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation. 6. Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds) 7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring) 8. Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly. 9. Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top. 10. Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center. 11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking. 12. Transfer the cookies to a wire rack to cool completely and set their crisp. CHAPTERS: 0:00 Intro & mixing the dough 4:09 Talking gut health (ad) 5:14 Baking 6:41 Finishing and dunking 7:44 Let's eat this thing 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3 #chocolatechipcookies #cookierecipes