Makes 20-24 Cookies
1 C unsalted butter
1 C packed dark brown sugar
2 egg yolks
2 C all-purpose flour
1 t sea salt
4 oz bittersweet chocolate
1/4 C chopped, toasted pecans
Preheat oven to 350. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.
Shape the dough into a disk, wrap in plastic, and refrigerate for 10 minutes.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Cut out circles with a 2-inch round cutter and place cookies on baking sheet.
Bake the cookies for 11-13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur del sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.