I've seen these cookies on cooking blogs for a while now, always with rave reviews. They say if everyone were able to eat these cookies every day, world peace would be in our grasp. With that kind of praise, I had to break down and try them out.
The first batch I cut too thin and they turned into ugly (but delicious) hockey pucks. The second time around I was more generous with my slicing and they turned out soft with chocolaty amazingness. They really were a wonderful, rich cookie. I feel more peaceful already. 1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 Tbsp unsalted butter (about 150 grams)
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 tsp fleur de sel or 1/4 tsp salt
1 tsp vanilla extract
3/4 cup finely chopped dark chocolate
In a large bowl, beat the butter until soft then add sugars, salt and vanilla and beat until smooth and creamy. In a small bowl, sift together flour, cocoa, and baking soda. Slowly add dry ingredients to wet and mix. It may look a bit crumbly, but don't be concerned. Toss in chocolate and mix until incorporated. Turn the dough out onto a clean surface, split it into two batches and gather each batch together forming them into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 3 hours (until hard). They can also be kept in the freezer for up to 2 months.
Preheat oven to 325. Using a sharp knife, slice the logs into rounds that are 1/2 inch thick. Do not make them too thin, or they will become very flat when they bake. They may crack a bit when cutting them, just squeeze them back together. Arrange the rounds on the baking sheets, leaving 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes (13 if they were fresh out of the freezer). Let them cool until room temperature and serve.
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