Thin Crispy‑Chewy Chocolate Chip Cookies

Start by melting the butter in a glass bowl; heat until it is about halfway melted, then stir until fully melted to control the temperature.

Whisk the melted butter to help control the temperature.

Add the white and brown sugars to the melted butter and whisk for about one minute.

Add the egg yolk, vanilla paste, and heavy cream, then whisk for another minute.

Add the all‑purpose flour, baking soda, and salt, and gently fold with a spoon or spatula until combined.

Use Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips.

Fold the chocolate chips into the cookie dough using a spatula.

Refrigerate the dough for about 30 minutes while the oven preheats to 350°F on the convection setting.

Grab a baking sheet.

Pack about 50 g of dough into a scoop and place the dough scoops directly onto the baking sheet.

Place the tray of cookie dough balls into the oven and bake at 350°F using the convection setting for up to 10 minutes.

Slam the baking tray halfway through the bake, and again at the end of the bake to create rippled edges.

Let the cookies rest on the pan for about 10 minutes.

Transfer the baked cookies from the pan to a wire rack to cool for another 10 minutes.

Sprinkle Maldon Sea Salt Flakes (or sea salt to taste) over the cookies while they are on the rack.

Finished cookies should be thin, with a crisp, rippled edge, a golden‑brown exterior, and a soft, gooey chocolate interior.