Thin and Chewy Chocolate Chip Cookies

Preheat oven to 375ºF and line 3 half sheet pans with Silpats. In a medium bowl, sift together flour, baking soda, and salt; set aside.

In the bowl of a stand mixer, cream butter, granulated sugar, and light brown sugar together until light and fluffy. Add corn syrup and milk; beat well and scrape down the sides of the bowl. Add vanilla extract; beat well. On low speed, gradually add dry ingredients and mix on low until combined. Add mini chips and mix on low for 5 seconds.

Remove bowl from mixer and check to see all the ingredients are combined well; use a silicone spatula to finish mixing if needed. Use a #50 scoop (1 tablespoon) to portion 12 balls of dough evenly about 2 inches apart onto lined sheet pans. Chill dough on sheet pans in fridge for at least 10 minutes before baking.

Bake one sheet pan at a time, for 8–12 minutes or until edges just begin to turn brown (check early). Remove sheet pan from oven and wait 3–5 minutes before transferring cookies to a rack to cool completely.

Recipe adapted from CookWise by Shirley O. Corriher.