Ingredients
- All-purpose flour: 225g
- Unsalted butter, cold and cubed: 170g
- Granulated sugar: 85g
- Brown sugar, packed: 50g
- Large egg yolk: 1
- Vanilla extract: 1 teaspoon
- Fleur de sel (or coarse sea salt): 1/2 teaspoon, plus extra for sprinkling
- Baking powder: 1/2 teaspoon
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a separate bowl, cream together the cold, cubed butter, granulated sugar, and brown sugar until light and fluffy. This works best with a mixer.
- Step 3: Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 5: Divide the dough in half, shape into logs about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Step 6: Preheat oven to 350°F (175°C). Slice the chilled dough logs into 1/4-inch thick rounds. Place the cookies on a baking sheet lined with parchment paper, leaving some space between each cookie. Sprinkle the tops of the cookies with fleur de sel. 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 delightful crisp-tender texture.
- If you want a warm, melt-in-your-mouth experience, briefly warm a cookie in the microwave for about 5-10 seconds.
- Serve these delightful cookies with a scoop of vanilla ice cream and a drizzle of salted caramel for an extra indulgent treat.
- For the best flavor and texture, ensure your butter is very cold before creaming, as this creates a flakier, more tender cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American