Thin and crispy chocolate chip cookies

Melt the butter in a sauce pan.

Combine the white sugar, brown sugar and corn syrup in the mixer and spin to combine.

Stream in the melted butter, not super hot, and spin until homogeneous.

Add the milk, vanilla extract and egg yolk and mix about 30 seconds.

Add the baking soda, salt and all purpose flour and mix slowly about 45 seconds on low speed to a sloppy cookie batter.

Add the chopped chocolate and the chopped walnuts.

Fold everything together about 20 to 25 seconds, then one quick rip on high speed.

Scoop roughly 45 grams at a time, two by three on a parchmented sheet tray, rolling very briefly in the hands to even them without developing gluten.

Put a little piece of chocolate on top of each.

Chill in the fridge 10 minutes so they spread into rounder circles, then sprinkle with flaky Maldon salt.

Bake at 325F for 14 to 16 minutes, until thin and golden brown.