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Preheat the oven to 350°F (convection setting if available). Line a baking sheet with parchment paper.

In a medium bowl, combine the melted, slightly cooled butter, packed light brown sugar, and granulated sugar. Stir together until well combined and smooth.

Add the pure vanilla extract and fine table salt to the mixture. Stir until incorporated.

Add the all purpose flour and baking soda to the bowl. Stir until the ingredients are just combined and form a crumbly dough. Be careful not to overmix.

Pour in the milk and stir until it is well incorporated and the dough becomes smoother and cohesive.

Stir in the heaping mini semi sweet chocolate chips until evenly distributed throughout the dough.

Make one large scoop of dough and place it in the center of the prepared parchment-lined baking sheet.

Bake in the preheated oven for 12 to 14 minutes, or until the cookie has spread out, the edges are deep golden brown, and the center appears set.

Allow the cookie to cool on the baking pan for 10 minutes. This helps it set and prevents it from breaking.

Carefully use a spatula to transfer the cookie from the baking sheet to a wire rack to cool completely. Once cooled, enjoy your jumbo thin and crispy chocolate chip cookie with its crispy edges and chewy center!


Preheat the oven to 350°F (convection setting if available). Line a baking sheet with parchment paper.

In a medium bowl, combine the melted, slightly cooled butter, packed light brown sugar, and granulated sugar. Stir together until well combined and smooth.

Add the pure vanilla extract and fine table salt to the mixture. Stir until incorporated.

Add the all purpose flour and baking soda to the bowl. Stir until the ingredients are just combined and form a crumbly dough. Be careful not to overmix.

Pour in the milk and stir until it is well incorporated and the dough becomes smoother and cohesive.

Stir in the heaping mini semi sweet chocolate chips until evenly distributed throughout the dough.

Make one large scoop of dough and place it in the center of the prepared parchment-lined baking sheet.

Bake in the preheated oven for 12 to 14 minutes, or until the cookie has spread out, the edges are deep golden brown, and the center appears set.

Allow the cookie to cool on the baking pan for 10 minutes. This helps it set and prevents it from breaking.

Carefully use a spatula to transfer the cookie from the baking sheet to a wire rack to cool completely. Once cooled, enjoy your jumbo thin and crispy chocolate chip cookie with its crispy edges and chewy center!
