These are a little more putzy than your average chocolate chippers- but in my opinion they are well worth the effort. The secret to a great chocolate chip cookie is in the quality of the chocolate, of course.

2/3 cup unsalted butter -room temp

1 t salt ( fleur de sel)

1 cup packed light brown sugar

1  1/2 eggs- room temp

1  2/3 cup all-purpose flour

1  1/2 t baking powder

1/2 t baking soda

1 t vanilla extract

6 oz best quality bittersweet chocolate- cut into small pieces

1/2 cup chopped pecans (optional)

Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat until very smooth and creamy. Add the salt and sugar and beat well to mix.

Add the eggs and vanilla and beat on the lowest speed for 1-2 minutes. Scrape down bowl. Add the flour, baking powder and soda. Beat for another 1-2 minutes.  At this point you can also add the nuts if you like.

The dough will be very creamy so put it in the fridge for a half hour or so because you are going to roll it into a log and refrigerate some more.

When chilled enough for rolling place the dough in the middle of a long piece of plastic wrap- sometimes i use 2 pieces for easier handling. Fold the sides over and roll the dough back and forth to for a cylinder about  2 inches in diameter. Seal up tight and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat,

Cut the cookies into about  1/2 inch slices with a very sharp knife(you will be cutting through chocolate chunks).

Place on the cookie sheet -very well spaced- as they will spread out quite a bit when baking. Bake for about 12 minutes until golden. Cook on a wire rack.



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about 3 dozen