Whisk the melted butter with the sugars

• Pour the melted salted butter into a bowl.
• Add the dark brown sugar and white sugar.
• Whisk for about a minute until combined.

Add the egg yolk, cream and vanilla

• Add the egg yolk, the heavy cream and the vanilla bean paste.
• Whisk for another minute until smooth.

Sift in the dry ingredients

• Sift the flour, baking soda and salt into the wet mixture.
• Fold gently until just combined, without overmixing.

Fold in the chocolate

• Add the chopped bittersweet chocolate.
• Fold until evenly distributed.

Chill the dough

• Cover the dough and place it in the fridge.

Shape the dough balls

• Roll the dough into balls of about 50 g each.
• Place them on a baking tray.

Bake the cookies

• Bake at 175 °C (350 °F) for 8 to 10 minutes.
• Halfway through, lift and drop the tray to flatten the cookies and create a crinkled look.

Finish with flaky salt

• Sprinkle the warm cookies with flaky sea salt.
• Let them cool slightly on the tray before serving.