Chocolate Sea Salt Cookies

• 2 cups plus 2 tablespoons sifted cake flour
• 1/3 cup plus 1 tablespoon sifted unsweetened cocoa powder (not Dutch process)
• 1 1/4 teaspoons fleur de sel
• 1/2 teaspoon baking soda
• 5 ounces (10 tablespoons) unsalted butter, softened
• 1/2 cup raw sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup finely chopped dark chocolate (about 2 1/2 ounces)

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

cake flour, cocoa, baking soda, unsalted butter, sugar, granulated sugar, vanilla, dark chocolate

Taken from www.epicurious.com/recipes/food/views/chocolate-sea-salt-cookies-388256 (may not work)