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Ingredients
- 113 g (1 stick) salted butter, melted and cooled to 85–95°F
- 140 g dark brown sugar
- 70 g white sugar
- 1 egg yolk
- 15 g (1 tablespoon) heavy cream
- 5 g (1 teaspoon) vanilla paste
- 140 g all-purpose flour
- 2 g (½ teaspoon) baking soda
- 1 g (¼ teaspoon) salt
- 140 g bittersweet chocolate chips
- Flaky sea salt, for finishing
Instructions
- Melt the butter about halfway, then stir until completely melted. This helps control its temperature. Allow it to cool to 85–95°F.
- Add the brown sugar and white sugar. Whisk for about 1 minute.
- Add the egg yolk, heavy cream, and vanilla paste. Whisk for another minute.
- Add the flour, baking soda, and salt. Gently fold with a spoon or spatula until just combined.
- Fold in the chocolate chips.
- Refrigerate the dough for 30 minutes. While it chills, preheat a convection oven to 350°F.
- Tightly pack approximately 50 g of dough into a cookie scoop and place the portions directly onto a baking sheet.
- Bake for 8–10 minutes. About halfway through baking, firmly tap or slam the tray against the oven rack to create ripples. Repeat at the end of baking.
- Let the cookies rest on the baking sheet for 10 minutes and sprinkle them with flaky sea salt.
- Transfer to a wire rack and cool for approximately 10 more minutes.