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Thin and Chewy Rippled Chocolate Chip Cookies

Name: Thin and Chewy Rippled Chocolate Chip Cookies
Prep time: 15 min
Total time: 1 h
Yield: 12 servings
Cuisine: American Comfort
Ingredients: 1 stick salted butter; 140 g dark brown sugar; 70 g granulated sugar; 1 egg yolk; 15 g heavy cream; 5 g vanilla bean paste; 140 g all-purpose flour; 2 g baking soda; 2 g salt; 140 g bittersweet chocolate chips; flaky sea salt

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American Comforteggsdessert1h 12

Thin chocolate chip cookies with crisp, rippled edges and a soft, chewy center, made using a pan-banging technique in under an hour.

method

1
Melt the butter about halfway in a microwave-safe bowl, then stir until completely melted to keep the temperature between 85°F and 95°F.
2
Add the dark brown sugar and granulated white sugar to the melted butter and whisk for about 1 minute.
3
Add the egg yolk, vanilla paste, and heavy cream, then whisk for another minute until well combined.
4
Add the all-purpose flour, baking soda, and salt. Gently fold together using a spatula or spoon until just combined.
5
Fold in the bittersweet chocolate chips.
6
Chill the dough in the refrigerator for about 30 minutes while preheating your oven to 350°F (convection setting if available).
7
Tightly pack about 50g of dough into a cookie scoop and place scoops onto an ungreased baking sheet, spaced well apart.
8
Bake in the 350°F oven for 8 to 10 minutes. Halfway through the bake and again at the end, lift and slam the baking sheet onto the oven rack to create ripples.
9
Let the cookies rest on the hot pan for about 10 minutes, sprinkle immediately with flaky sea salt, then transfer to a wire cooling rack for an additional 10 minutes to cool.