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1
Whisk the flour, salt, baking soda and baking powder together in a medium bowl.
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2
Working in the bowl of a mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until smooth.
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3
Add both sugars and beat for another 2 minutes or so, until well blended.
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4
Beat in the vanilla.
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5
Add the eggs one at a time, beating for 1 minute after each egg goes in.
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6
Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated.
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7
(Because you're going to add more ingredients after the flour, it's good not to be too thorough.)
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8
Still on low speed, mix in the chocolate and nut flour.
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9
Divide the dough in half, wrap each piece airtight in plastic film and refrigerate for at least 2 hours.
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10
(The dough can be refrigerated for up to 3 days.
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11
Or, if it's more convenient for you, you can scoop the dough now and freeze it in balls.
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12
You won't need to defrost the cookies, but you will need to bake them a little longer.)
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13
When you're ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
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14
Edouard says to scoop the dough into mounds the size of golf balls.
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15
A medium cookie scoop with a capacity of 1 1/2 tablespoons is just right here, but you can also spoon the dough out using a rounded tablespoon of dough for each cookie.
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16
Place the dough on the lined sheets, about 2 inches apart.
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17
Bake the cookies one sheet at a time for 8 minutes and then, using a metal spatula, gently press each mound down just a little; rotate the baking sheet.
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18
Bake for another 7 minutes or so, until the cookies are pale brown.
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19
They'll still be slightly soft in the center, but that's fine-they'll firm as they cool.
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20
Pull the sheet from the oven and allow the cookies to rest for 1 minute, then, using a wide metal spatula, carefully transfer them to racks to cool to room temperature.
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21
Repeat with the remainder of the dough, always using a cool baking sheet.
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22
Serving: The cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I've never seen a grown French person sip); and even good with Armagnac.
