Rapadura and brazil nut cookies

Method

1. In a stand mixer fitted with the paddle attachment, gently cream the butter and sugar together until it forms a paste. In a separate bowl, lightly whisk the yolks and vanilla, and then gradually add to the sugar and butter mixture, beating well after each addition until fully incorporated.
2. Sift together the flour, salt and bicarbonate of soda and add to the butter mixture, gently beating until the mixture is just combined.
3. Add the chocolate and brazil nuts and gently mix until they are evenly distributed through the dough. With wet hands, portion the dough into 12 even balls, then transfer them to a container and freeze for at least 2 hours, or overnight.
4. The day you want to bake them, preheat the oven to 175°C (350˚F). Place the cookies onto a tray lined with baking paper, leaving plenty of space between each, as they will spread quite a lot during baking. Bake for 15–17 minutes, turning the tray if necessary, until golden. Sprinkle each cookie with sea salt and then transfer to a wire rack to cool.