Finely chop or grate the dark chocolate (shredded it in the moulinette).
Slit the vanilla pod lengthways with a small kitchen knife and scrape out the pulp with the back of the knife. (The scraped pods can be used for homemade vanilla sugar!)
Mix the flour with cocoa powder and baking soda and prepare.
In a mixing bowl, beat the soft butter until frothy (hand mixer), then stir in cane sugar, powdered sugar, fleur de sel and the scraped vanilla pulp. Gradually work in the flour mixture and then the chocolate. The dough has a relatively firm consistency and may tend to crumble a bit.
Now quickly form two 4 cm thick rolls out of the dough. Wrap them in cling film and let them cool in the refrigerator for about 3-4 hours. For further processing, it is advantageous if the dough stands briefly at room temperature until it can be cut without much crumbling.
Cut off 1 cm thick slices from the dough and place them on a baking sheet lined with baking paper. The cookies still come apart a little while baking.
Preheat the oven to 180 ° C and bake the cookies on the middle rack for about 12 minutes.
If you have the feeling that you could actually take another 2 minutes - then you`ve come to the right place! So please DO NOT put the tray in the oven again!
Carefully place the cookies from the baking sheet on a wire rack and let them cool down.
If you don`t eat them right away, you can keep them in a biscuit or Tuppi tin.
TIP:
The cookies will be nicely crumbly and the size of the salt crystals will give them a delicate crisp.
Use a really GOOD CHOCOLATE, because the taste of the cookies is also characterized by the choice of chocolate.
The small grains of salt make these cookies something very special; Just because of the taste contrast.
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