For 36 cookies : (3 logs, cut and bake anytime)
- 1.25 cups (175 g) flour
- 1/3 cup (30 g) Dutch-processed cocoa powder
- 1/2 t baking soda
- 1 stick & 3 T butter, (5.5 oz or 150 g)
- 1/4 cup (50g) sugar
- 2/3 cup (120 g) packed light brown sugar
- 1/2 t fleur de sel
- 1 t pure vanilla extract
- 5 ounces bittersweet chocolate in small bits
Sift dry ingredients together. Cream butter then add sugars and vanilla and beat for another minute. On low speed add in the dry ingredients. Quickly mix in the chocolate pieces.
The dough will look crumbly but bring together and roll into a 1″ diameter log or three. Chill. (Freeze, if you will not be baking them all in a day or two). Cut 1/4″ slices off the log and bake these medallions of cookies on parchment paper in a 325 degree F oven for 12 minutes.