- Yield:about 36 cookies
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 stick unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup sugar
- 1 teaspoon fleur de sel
- 1 teaspoon vanilla extract
- 7 ounces bittersweet chocolate, chopped into varying sizes between small chunks and fine dust
- 3 ounces pecans, chopped
- 1 vanilla bean
Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, cream the butter on medium speed. Add both sugars, salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, pulse the mixer at low speed about 5 times, a second or two each time. At low speed, mix for about 30 seconds more, only until the flour disappears into the dough—for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate and pecan pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking—just slice the logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.