Chocolate Chocolate Chip Cookies

• 2 2/3 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa
• 2 teaspoons baking soda
• 2 sticks plus 6 tablespoons (11 ounces) unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 1/2 teaspoons fleur de sel
• 1 teaspoon pure vanilla extract
• 10 ounces bittersweet chocolate, chopped into 1/4-inch pieces (2 cups)

1. In a medium bowl, sift the flour with the cocoa and baking soda.
2. In a large bowl, cream the butter.
3. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined.
4. Beat in the sifted dry ingredients just until blended; the dough will be fairly crumbly but will hold together.
5. Knead in the chocolate until evenly distributed.
6. Divide the dough in half and transfer to 2 large sheets of plastic wrap.
7. Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the plastic.
8. Refrigerate until firm, at least 2 hours.
9. Preheat the oven to 350.
10. Line 4 cookie sheets with parchment paper.
11. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets.
12. If the slices crumble, re-form the cookies, pressing the dough together.
13. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top; shift the pans from top to bottom and front to back halfway through.
14. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.

allpurpose, cocoa, baking soda, unsalted butter, light brown sugar, granulated sugar, vanilla, bittersweet chocolate

Taken from www.foodandwine.com/recipes/chocolate-chocolate-chip-cookies (may not work)