Sablés au Chocolat et à la Fleur de Sel

150 g butter, at room temperature cream until soft beat a minute or two mix until just combined mix just to incorporate roll into two logs chill 3+ hours cut into coins bake 12 minutes at
120 g light brown sugar  
50 g sugar
½ t fleur de sel
1 t vanilla extract
175 g all-purpose flour sift together
30 g unsweetened cocoa powder
½ t baking soda
150 g dark chocolate, chopped into chips  
  1. Sift the flour, cocoa and baking soda together.
  2. Cream the butter on medium speed until soft.
  3. Add both sugars, the salt and vanilla extract and continue beating for another minute or two.
  4. Pour in the flour and mix just until combined - work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly.
  5. Toss in the chocolate pieces and mix only to incorporate.
  6. Turn the dough out onto a work surface, gather it together and divide it in half.
  7. Working with one half at a time, shape the dough into logs that are 4 cm in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or overnight.
  8. Preheat the oven to 170°C/338°F.
  9. Line two baking sheets with parchment or silicone mats.
  10. Working with a sharp knife, slice the logs into rounds that are 1 cm thick. (The rounds are likely to crack as you're cutting them - don't be concerned, just squeeze the bits back onto each cookie.)
  11. Arrange the rounds on the baking sheets, leaving about 2 cm between them.
  12. Bake the cookies one sheet at a time for 12 minutes - they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Makes about 35 cookies

Shamelessly stolen from foodbeam