Thin and Crispy Chocolate Chip Cookies

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)) convection. Line two sheet pans with parchment paper.

2. 2

   Place the melted butter, which should have cooled slightly, in a large mixing bowl. Add the packed light brown sugar and granulated sugar, then stir until the mixture is evenly combined.

3. 3

   Add the vanilla extract, fine salt, and baking soda. Stir thoroughly so the seasonings and leavener are distributed throughout the butter-sugar mixture.

4. 4

   Add the all-purpose flour and stir only until no dry streaks remain. Do not overmix.

5. 5

   Add the whole milk and stir until a smooth, cohesive dough forms.

6. 6

   Fold in the mini semisweet chocolate chips until they are distributed evenly throughout the dough.

7. 7

   Divide the dough into 10 equal portions and scoop them into balls. Arrange about five dough balls per parchment-lined sheet pan, leaving at least 2 1/2 inches between them because the cookies will spread substantially.

8. 8

   If using flaky sea salt, place a pinch on top of each dough ball.

9. 9

   Bake the cookies in the preheated convection oven for 14–18 minutes, until they have spread out and are a deep golden brown.

   Start 18-minute timer
10. 10

    When the cookies come out of the oven, tap each pan on the counter to release air and encourage the cookies to spread. If any cookies spread unevenly, use a spatula to gently push in their edges and round them.

11. 11

    Let the cookies cool on the sheet pans for 5–10 minutes. They will firm up while remaining delicate and crisp at the edges.

    Start 10-minute timer
12. 12

    Using a spatula, transfer the cookies to wire racks and cool completely. The finished cookies should have crispy edges, chewy centers, and a distinctly buttery flavor.