Dark Chocolate Sea Salt Cookies

Directions

Prepare the Cookies:

Sift the flour, cocoa and baking soda together.

Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Add flour mixture until just combined. Mix in chocolate chips.

Turn the dough out onto a work surface, gather it together and divide it in half.

Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.

Wrap the logs in plastic wrap and refrigerate them for at least 2 hours.

Bake:

Center a rack in the oven and preheat the oven to 325°F.

Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are ½ inch thick.

Arrange the rounds on the baking sheets, leaving about one inch between them.

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.