Ingredients
Method
- Stirring constantly while cooking, add butter to a small pan set on medium heat. Cook, stirring continuously, until the butter starts to foam lightly and changes from light yellow to golden, approximately 5 minutes. Turn off the heat when butter starts to brown. Set aside to cool.
- Mix together the brown sugar and butter at room temperature in a large bowl. Use an electric mixer to combine everything. Mix vanilla extract, egg yolk and egg into the mixture.
- Combine flour, baking soda, and salt in a separate bowl. Add flour mixture slowly, one tablespoon at a tim, to butter mixture until well mixed. Refrigerate at least one hour or overnight until chilled.
- Pre-heat the oven to 350°F (175°C) and line one sheet of parchment paper.
- Use an ice-cream scoop to make balls or measure out portions of batter measuring 1 inch. Place the dough balls on the baking sheet, about 2 inches apart.
- In a preheated oven, bake until the edges begin to brown slightly (11 to 12 minutes). Place aside to cool.
- Prepare the chocolate shell while the cookies are cooling. Melt coconut oil in a small dish using the microwave. Stir in chocolate chips until they are completely melted. Set aside.
- Dip each cookie in the chocolate melted to cover half the cookie. Set the cookies on a waxed paper or a clean baking tray to harden. Enjoy! Garnish it with flaky salt.