Crispy Chocolate Chip Cookies

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Makes 24-26 cookies

Ingredients

∙275g (2 sticks + 3T) unsalted butter, melted

∙125g (2/3c) white sugar

∙125g (2/3c) brown sugar

∙30g (2T) corn syrup or honey

∙30g (2T) milk

∙10g (2t) vanilla extract

∙1 egg yolk

∙8g (1t) baking soda

∙10g (2t) salt

∙285g (2¼c) all-purpose flour

∙165g (1c) 70% cacao baking chocolate, chopped and sifted + extra for topping

∙100g (1c) walnuts, chopped into pea-size pieces

∙Flaky salt

1. In a mixer, mix together white sugar, brown sugar, and corn syrup. With mixer on low, slowly stream in melted butter and mix until smooth.

2. With mixer on low, add milk, vanilla, and egg yolk. Mix for 30 sec or until combined.

3. Add baking soda, salt, and flour. Mix on low speed until just combined, about 45 seconds

4. Fold in chopped chocolate and walnuts. Mix briefly to distribute evenly for about 20-25 seconds

5. Scoop dough into 45g (about 2T) portions, roll lightly, and place on a parchment-lined baking sheet. Press a piece of chocolate on top of each cookie. Refridgerate for 10 minutes.

6. Sprinkle with flaky salt and bake for 14-16 minutes at 325°F (165°C), until cookies are golden and crisp.

7. Let cool before serving.