-
1
Whisk together the flour, cocoa powder, baking soda and cinnamon in a medium bowl.
-
2
Fill a small saucepan with an inch or two of water and heat over medium heat.
-
3
Place the coarsely chopped chocolate in a bowl just large enough to cover the top of the saucepan.
-
4
When the chocolate begins to soften, stir until completely melted, then remove from the heat.
-
5
Place the butter in the bowl of a stand mixer or a hand-held electric mixer; beat on medium speed until soft and creamy.
-
6
Add the sugar, salt and vanilla extract; beat for about 1 minute, until incorporated.
-
7
Reduce the speed to low; add the flour mixture in several increments, mixing after each addition until incorporated; the dough will look crumbly.
-
8
Then add the melted chocolate in a steady stream.
-
9
Add the finely chopped chocolate, mixing until just combined.
-
10
Turn the dough out onto a smooth work surface; divide it into 4 pieces for easier handling.
-
11
Working with 1 piece at a time, shape the pieces into logs 1 to 2 inches in diameter.
-
12
Wrap each log in plastic wrap and chill for at least 1 hour (and up to 2 days) to firm the dough for easier slicing.
-
13
When ready to bake, position oven racks in the middle and upper third of the oven; preheat to 325 degrees.
-
14
Line 2 baking sheets with parchment paper or silicone liners.
-
15
Use a sharp chef's knife to cut 1/4-inch rounds of the dough.
-
16
Because of the chopped chocolate and because the dough is on the dry side, the cookies may crumble at times.
-
17
If they do, just piece them back together on the baking sheet.
-
18
Space the slices about 1 inch apart on the baking sheets.
-
19
Sprinkle them with the fleur de sel.
-
20
Bake for 5 to 6 minutes, then rotate the baking sheets top to bottom and front to back.
-
21
Bake for 5 to 6 minutes; the cookies will not change much in appearance; they will set as they cool.
-
22
Do not overbake.
-
23
Transfer the baking sheets to the stove top (off the heat); let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
-
24
Repeat to use all the dough.
