Ingredients
- All-purpose flour: 225 grams
- Unsalted butter, cold and cubed: 170 grams
- Light brown sugar, packed: 85 grams
- Granulated sugar: 50 grams
- Large egg yolk: 1
- Vanilla extract: 1 teaspoon
- Fleur de sel or coarse sea salt: 1/2 teaspoon, plus extra for sprinkling
Instructions
- Step 1: In a large bowl, whisk together the flour, brown sugar, granulated sugar, and salt.
- Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Step 3: In a small bowl, whisk together the egg yolk and vanilla extract. Add this to the flour-butter mixture and mix until a dough forms.
- Step 4: Shape the dough into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Step 5: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, leaving a little space between each.
- Step 6: Sprinkle the cookies with a pinch of fleur de sel or coarse sea salt. Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their crisp texture.
- To refresh slightly softened cookies, bake at 300°F (150°C) for a few minutes until crisp again, watching carefully.
- Serve these delightful cookies with a strong cup of coffee or a scoop of vanilla bean ice cream to enhance their salty-sweet flavor.
- For the most tender cookies, ensure your butter is very cold when cutting it into the flour mixture, preventing gluten development and maximizing flakiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American