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