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Begin by melting the butter until it's about halfway melted, then stir until fully melted.
In a mixing bowl, combine the melted butter with both sugars and whisk for about a minute.
Add the egg yolk, vanilla paste, and heavy cream to the mixture, whisking for another minute.
Gently fold in the all-purpose flour, baking soda, and salt using a spoon or spatula.
Incorporate the chocolate chips into the dough.
Chill the mixture in the refrigerator for about 30 minutes while preheating your oven.
After 30 minutes, prepare a baking sheet and scoop about 50 grams of dough, packing it tightly, and place it directly onto the pan.
Bake in a preheated oven at 350 degrees on the convection setting for approximately 8 to 10 minutes.
Use the tray slamming method halfway through baking and again at the end to create ripples in the cookies.
Allow the cookies to rest on the pan for about 10 minutes, sprinkle with sea salt, and then transfer them to a wire rack to cool for another 10 minutes.