Chocolate and Fleur de Sel Sabls You need: * * * * * * * * * 1 1/4 cup (6 oz) all-purpose flour 5 1/4 oz dark chocolate

70% cocoa (Valrhona) 1 oz unsweetened cocoa powder 11 Tbsp butter, at room temperature 2/3 cup (4 1/4 oz) packed light brown sugar 1/4 cup (1 3/4 oz) fine sugar 1/2 tsp Fleur de Sel 1/2 tsp baking soda 1 tsp vanilla extract

Steps: * Chop the chocolate coarsely. * In a large bowl, sift and mix together the flour, cocoa and baking soda. * In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter until soft and creamy. Add the two sugars, the salt and vanilla extract and beat for 2 min or so. * Add the flour and chocolate, and mix together until all the flour is absorbed. Do not overwork the dough, just enough until all the flour is well incorporated. * Divide the dough in two halves and shape two logs, 1 1/2 inches in diameter, and place them in plastic wrap. Place in the fridge for about 2 hours (I even left them longer as I went out). * Take the logs out of the fridge and remove the plastic wrap. Make slices 1/2 inch wide and place them on a baking sheet lined with parchment paper. * Cook for about 11 to 12 mns in a preheated oven at 330 F. Remove and let cool on a rack (the sabls are fragile and will only get hard when cooling).

Better-than-Brownies Chocolate Cookies 2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped 4 tablespoons unsalted butter, at room temperature 4 eggs 1 1/3 cups granulated sugar 1 teaspoon vanilla extract cup all-purpose flour teaspoon baking powder 1 cup semisweet or bittersweet chocolate chips 1. Preheat the oven to 350F. Line two large baking sheets with parchment paper of a silicone baking mat. 2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. 3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside. 4. In a small bowl, sift together the flour and baking powder. 5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips. 6. Scoop 1 tablespoons of dough (a medium cookie scoops worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.