Ingredients

The following ingredients have 4 Servings
  • 18 tablespoons salted butter1 (cold and cubed)
  • ¾ cups light brown sugar (packed)
  • 1 teaspoon vanilla bean paste2
  • 2 cups + 2 tablespoons all-purpose flour
  • 6 ounces bittersweet chocolate (roughly chopped)
  • ½ cup coarse sugar3
  • 1 tablespoon flaky sea salt

Instruction

  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla paste on medium speed until light and fluffy. About 3 to 5 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer on low speed, slowly add the flour and mix just until blended.
  • Fold in the chopped chocolate just until combined.
  • Divide the dough in half on two large pieces of parchment paper. The dough may look crumbly at first but should easily come together when pressed with your hands.
  • Use your hands to shape each half of the dough into a log. Use the parchment to help you roll and round out the log.
  • Sprinkle about ¼ cup of coarse sugar on each of the parchment papers and roll the logs in it.
  • Roll the cookie dough logs up in the parchment paper and refrigerate for at least 2 hours.
  • After the dough has chilled, unroll and slice each log into 12 even slices.
  • Preheat oven to 350°F. Arrange the cookies on a parchment-lined baking sheet about 1 inch apart (these cookies don't really spread) and sprinkle with flaky sea salt.
  • Bake for 12 to 15 minutes until the edges are golden brown and the chocolate in the center is shiny.