These thin and crispy chocolate chip cookies have a delicious caramel flavor and perfectly golden edges. So addictive, and perfect for cookie stacking! This recipe is ready in no time since we don't need to chill our cookie dough.
Preheat the oven to 375F degrees. Line 2 or 3 cookie sheets with parchment paper or silicone baking mats.
In a medium sized bowl whisk together the flour, baking soda & salt - then set aside. In a separate large bowl using a stand or hand-held electric mixer, beat together the melted butter and sugars until combined. Then beat in the egg, vanilla & corn syrup (about another 30 seconds). Turn the mixer down to low speed and carefully beat in the flour about ½ at a time, followed by the milk. Then turn off the mixer and stir in the chocolate chips using a large rubber spatula or wooden spoon.
Using a cookie scoop or a tablespoon - scoop the cookie dough into balls about 1 tablespoon in size and drop at least 2 inches apart on your cookie tray. Your cookies will need to be far apart since they'll spread a lot. Then bake for 9-10 minutes until the edges are golden brown. Allow to cool for about 5-10 minutes before transferring to a wire rack to continue cooling.
*Cookies store well in an air-tight container at room temperature for up to 4 days.