Ingredients:

  • 6 tbsp unsalted butter, softened (85g)
  • 1/2 cup coconut sugar (100g)
  • 3 large egg yolks (50g)
  • 1 tsp vanilla extract (5ml)
  • 1 1/4 cups all-purpose flour (155g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp sea salt (1.5g)

Instructions:

  1. In a large bowl, beat the softened butter and coconut sugar until the mixture is pale and fluffy.
  2. Add the egg yolks one by one, beating well after each addition, then stir in the vanilla extract until a smooth, glossy emulsion forms.
  3. Sift in the all-purpose flour, baking soda, and sea salt. Fold gently with a spatula until no streaks of flour remain; do not overmix.
  4. Scoop the dough into 1-tablespoon balls and place them on a tray. Chill in the refrigerator for 30 minutes until firm.
  5. Preheat your oven to 350°F (175°C). Space the chilled dough balls 2 inches apart on a parchment-lined baking sheet.
  6. Bake for 10–12 minutes until the edges are deep mahogany-gold and the centers look slightly underdone.
  7. Allow cookies to cool on the pan for 5 minutes to set before transferring them to a wire cooling rack.