Irish Lace Cookies With Sea Salt

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 tablespoon pure vanilla extract
• 1 1/4 cups extra-coarse wholemeal flour
• 1/4 teaspoon kosher salt
• 1/4 cup cacao nibs
• fresh cracked sea salt

1. Preheat oven to 350 degrees F.
2. Cream the butter and brown sugar until light and fluffy.
3. Beat in the flour, water and vanilla. Stir in the wholemeal flour.
4. With a small cookie scoop, place a scant 1" ball of dough on a parchment-lined sheet pan, 3 inches apart. They will spread a lot. I fit 5 cookies on each sheet pan. I bake two pans at a time.
5. Bake for 10 - 12 minutes, rotating pans halfway through, until they are just firm enough to be moved with a metal spatula. Remove pans from oven and immediately sprinkle with sea salt.
6. When they are still warm, but cool enough to handle, roll into cylinders using a dowel or the handle of a wooden spoon, or shape into a curved, clay roof-tile shape by just gently squeezing together the edges of the cookie. If the cookies harden up on the sheet pan, place back in the oven for 1 minute to soften.
7. Transfer the cookies to racks and cool completely.

unsalted butter, brown sugar, flour, water, vanilla, extracoarse wholemeal flour, kosher salt, cacao nibs, fresh cracked sea salt

Taken from food52.com/recipes/8364-irish-lace-cookies-with-sea-salt (may not work)