Dark Chocolate Chip Cookies by Jeff Murphy

Incredibly easy to make and wonderfully rich, these addictive dark chocolate cookies are the perfect treat after any meal. Milk and cookies will never be the same.

Dark Chocolate Chip Cookies (Recipe from Pierre Hermés)
Serves 8

Ingredients
2 ⅔ cups all purpose flour
⅔ cup processed unsweetened Dutch cocoa
2 tsp baking soda
2 sticks plus 6 tbsp unsalted butter (11 ounces) at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 ½ tsp fleur de sel
1 tsp vanilla extract
10 ounces (2 cups) bittersweet chocolate chopped into ¼ pieces

Directions
In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter, then add the brown sugar, granulated sugar, fleur de sel, and vanilla; beat by hand until combined. Beat in the dry sifted ingredients just until blended; the dough will be crumbly but will hold together. Knead in the chocolate pieces until evenly distributed.

Form the dough into two logs, 1 ½ inches in diameter, and wrap in plastic. Refrigerate until firm, at least 2 hours.

Line cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into ⅜ inch slices and arrange about 1 inch aparto the cookie sheets. If the slices crumble, re-form the cookies by pressing the dough together.

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. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead: the logs may be made ahead, wrapped tightly and refrigerated for up to three days or frozen for one month.
Rotating Pans: To help cookies bake as evenly as possible, rotate pans from front to back and between racks, at least once during baking.