Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
Add the corn syrup, milk, and vanilla. Whisk to combine.
Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
Fold in the chocolate chips until just combined.
Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
Bake until thin and golden brown, with an even color from edge to center, about 16 minutes. Top each cookie with a pinch of salt as soon as they come out of the oven, then let cool completely.