50gramsgranulated sugarpulsed in food processor to caster consistency
½teaspoonfleur del sel or 1/4 teaspoon fine sea salt
1teaspoonpure vanilla extract
150gramsbittersweet chocolatechopped into chips
Instructions
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed until soft and creamy.
Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the dry ingredients and pulse the mixer at low speed about 5 times, a second or two each time, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly.
Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half.
Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and put in freezer until very cold.
Center a rack in the oven and preheat to 325 °F.
Line two ½ sheets with parchment
Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick.
Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for exactly 12 minutes.
Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.