Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Brown the Butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a medium bowl, whisk together all Dry Ingredients.
- In a large bowl, cream together the browned Butter and Brown Sugar until light and fluffy.
- Beat in the Egg Yolks, then stir in the Blackstrap Molasses, Treacle Molasses, and Vanilla Bean Paste.
- Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
- Cover dough and chill for at least 30 minutes.
- Roll dough into 1.5 inch balls and place on prepared baking sheets. Sprinkle with Fleur de Sel.
- Bake for 12-15 minutes, or until edges are firm and centers are slightly soft.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
