Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Brown the butter in a saucepan and let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla bean paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Gently fold in the Valrhona chocolate, toasted coconut, and candied pecans.
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 12-15 minutes, or until golden brown around the edges.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Sprinkle with a pinch of fleur de sel before serving.
Ingredients
18
2 cups250 gCake Flour
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLFleur de Sel
1 cup227 gButter-unsalted, browned
3/4 cup150 gGranulated Sugar
1/2 cup100 gBrown Sugar-dark brown, packed
22Large Egg Yolks
1 tsp5 mLVanilla Bean Paste
3/4 cup135 gValrhona Chocolate-chopped, 70% cacao
3/4 cup75 gUnsweetened Shredded Coconut-toasted
3/4 cup85 gPecan Pieces-candied
Equipment
Mixing bowls
Whisk
Electric mixer
Saucepan
Baking sheets
Parchment paper
Measuring cups and spoons
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Brown the butter in a saucepan and let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla bean paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Gently fold in the Valrhona chocolate, toasted coconut, and candied pecans.
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 12-15 minutes, or until golden brown around the edges.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Sprinkle with a pinch of fleur de sel before serving.
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