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1
In a bowl, combine the cake flour, cocoa, fleur de sel, and baking soda.
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2
Whisk to blend.
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3
In an electric stand mixer or with a handheld electric beater, cream together the butter, raw sugar, and granulated sugar on medium speed just until smooth.
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4
Do not overbeat; the mixture need not be fluffy.
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5
Beat in the vanilla, then reduce the mixer to low speed and add the dry ingredients.
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6
Mix on low until the dough comes togetherit will be crumbly at firstthen mix in the chopped chocolate.
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7
Divide the dough in half, then shape each half into a round, flattened disk.
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8
Working with one disk at a time on a lightly floured surface, roll the dough into a 10-inch round, flouring as little as possible to prevent the dough from sticking.
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9
Cut out cookies with a 1 3/4-inch round cutter (or a cutter of another size, if you prefer).
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10
You can gather and re-roll the scraps once.
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11
Transfer the cookies to baking sheets lined with parchment paper or a silicone baking mat.
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12
Refrigerate until chilled, about 1 hour.
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13
Preheat the oven to 350F.
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14
Bake the cookies until they look dry on top and are dry to the touch, about 15 minutes.
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15
Let cool completely on the baking sheet.
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16
The cookies will keep for up to 1 week in an airtight container.
