Heat oven to 350 F. Line 3 sheet pans with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large mixing bowl, vigorously beat the melted and cooled butter, granulated sugar, brown sugar and corn syrup with a spatula until well combined. Add the egg, milk and vanilla and beat vigorously until well combined. 

Add the dry ingredients, about ⅓ cup at a time. Stir until just combined, being careful not to overmix. Gently stir in the chocolate chips. The dough will be very loose and sticky, more like the consistency of batter.

Using a 1 ½ oz scoop or heaping tablespoon, drop balls of dough, 2 inches apart, onto the prepared sheet pans. 

Bake for about 12 minutes or until golden brown and flat, rotating the sheets halfway through baking. Bake in batches if needed. 

After removing the sheet pans from the oven, hold them about 6 inches above the counter and drop them a few times to further flatten the cookies. 

Let the cookies cool on the sheet pans for 5 minutes, then use a thin spatula to transfer them to wire racks to cool completely. 

Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.