Thin chocolate chip cookies

Cream the butter with the brown sugar and cane sugar.

Add the all-purpose flour and mix for about a minute until lightly incorporated.

Add one egg yolk, the vanilla bean, and the baking soda dissolved in a little warm water; mix four to five minutes.

Add a pinch of salt. Scrape down the bowl occasionally so wet and dry ingredients incorporate evenly.

Divide the dough into equal portions with a scoop or a scale for even cookies.

Optionally refrigerate the dough about 30 minutes, since it is fairly sticky.

Optionally use a ring cutter to make each cookie perfectly round.

Bake about 10 minutes at 350 degrees.