At a glance
You're mixing butter with dark chocolate and cocoa into a quick dough, then chilling it in log form for 2 hours before slicing and baking. The main time commitment here is the chilling step, but once you slice and pop them in the oven, these rich chocolate cookies with a hint of fleur de sel are just 12 minutes away.
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Prepare the mixtures
Mix the butter, sugar, and salt together. Combine the flour with the baking soda and cocoa, then sift. Chop the chocolate into chunks and add it, along with the flour mixture, to the creamed butter. Mix quickly, ideally in a stand mixer.
For this step
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Shape two logs and chill
Shape the dough into two logs about 3 cm in diameter and let them rest in the fridge for 2 hours.
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Slice and bake
Slice the dough into pieces about 1 cm thick and place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 170°C for 12 minutes. Serve once cooled.
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