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Chocolate Chocolate Chip Cookies

The fleur de sel in Pierre Hermé's slice-and-bake double-chocolate cookies doesn't make them salty; it brings out the chocolate taste and adds a delicious and mysterious flavor.

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  • 2 2/3 cups all-purpose flour
  • 2/3 cup unsweetened Dutch-process cocoa
  • 2 teaspoons baking soda
  • 2 sticks plus 6 tablespoons (11 ounces) unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons fleur de sel
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate, chopped into 1/4-inch pieces (2 cups)


  1. In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined. Beat in the sifted dry ingredients just until blended; the dough will be fairly crumbly but will hold together. Knead in the chocolate until evenly distributed. Divide the dough in half and transfer to 2 large sheets of plastic wrap. Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the plastic. Refrigerate until firm, at least 2 hours.
  2. Preheat the oven to 350°. Line 4 cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets. If the slices crumble, re-form the cookies, pressing the dough together. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top; shift the pans from top to bottom and front to back halfway through. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.

Make Ahead

The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.

Contributed By Photo © Dana Gallagher Published December 2002

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