Ingredients
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Preparation
Sift flour, cocoa & baking soda together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until soft & creamy. Add both sugars, salt & vanilla extract & beat for 2 minutes more. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over the stand mixer to stop flying flour & pulse the mixer at low speed about 5 times, a second or two each time. Take a peek; if there’s still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough; for the best texture, work dough as little as possible once flour is added, & don’t be concerned if the dough looks a little crumbly. Toss in chocolate pieces & mix only to incorporate. Turn dough out onto a work surface, gather it together & 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 & refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking - just slice the logs into cookies & bake the cookies 1 minute longer.) Center a rack in the oven & preheat to 325 °F. Line 2 baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into rounds 1/2 an inch thick. (The rounds are likely to crack as you’re cutting them - don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies 1 sheet at a time for 12 minutes. They won’t look done, nor will they be firm, but that’s the way they should be. Transfer the baking sheet to a cooling rack & let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
