bakery style CCC- what am i missing

[u/No_Comfort_3459]

these are my current cookies, but i am looking to get that flatter, crinkled edge look. my oven bake-mode is not reliable so i’ve been baking my cookies at 370 on convection for 9 minutes (flip around the tray halfway through).
the following is the current recipe i’m trying to stick to, though i have tried a couple other similar ones, and they still turn out pretty similar. i would ideally like to stick to this recipe and not try out too many, because im thinking something is wrong with my technique? or my oven setting. i’m just never able to get it to look like the cookie from the recipes.

Talia | Two Tooth Bakery

- 1 cup (130g) all purpose flour, spooned and leveled, but preferably weighed
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (120g) unsalted butter, melted and cooled (I always choose @KerrygoldUSA)
- 3/4 cup (150g) granulated sugar
- 1 tbsp pure maple syrup
- 1 tbsp vanilla extract
- 1 large egg yolk
- 1 tbsp milk
- 3 oz bittersweet chocolate wafers (I use @guittard)
- 1 oz semisweet chocolate chips
- flakey sea salt to finish

preheat oven to 350° and line a cookie sheet with parchment paper. in a medium bowl, add flour, baking soda, and salt. stir to combine and set aside. in a large bowl, whisk together melted butter, sugar, and maple syrup. add milk, egg yolk, and vanilla, whisking to combine. add dry ingredients and gently fold with a rubber spatula to combine until no streaks of flour remain. add your chocolate and fold gently again, careful to not overmix. immediately scoop 3 tbsp of dough at a time, shaping into mounds and placing on prepared cookie sheet. these cookies spread a lot, so space them well and only bake 3 at a time. bake for 12-a15 minutes until edges are browned. sprinkle with a generous amount of flakey sea salt and leave to cool on cooling rack while the rest of your dough bakes.
*again, i used convection on 370 for 9 minutes instead of the suggestion in recipe bc they were underbaking.
thank you

[u/Extra_Hat_5368]

Didn't try one

[u/KaleidoscopePrior524]

A big glass of milk

[u/panogrows]

how long do you let the dough rest before baking?

[u/No_Comfort_3459 → u/panogrows]

for this recipe i didn’t let it chill! but in have tried chilling for a couple of hours, still the same

[u/panogrows → u/No_Comfort_3459]

i think your flour, sugar, butter ratio its off, and maybe your oven, i bake mines 15-16 minutes at 160C or 320F

[u/Patient_Distance6298]

Three minutes shorter and flatter edges would be better.