Chocolate Chocolate Sea Salt Shortbread Cookies

The inspiration for these came from Klara's Gourmet Cookies which we sell at the store where I work on the weekends. They're basically to die for.

Last Saturday we were OUT of her chocolate sea salt shortbread cookies. It was a tragedy. So I decided to make up some of my own! And here you go:

Ingredients
1 1/4 c. flour
1/3 c. cocoa powder
1/2 tsp baking soda
11 tablespoons butter (1 stick + 3 TBS), softened
2/3 c. light brown sugar (not packed)
1/4 c. granulated sugar
1/2 tsp fine sea salt + more for sprinkling
1 tsp vanilla
1/4 c. chocolate chipped (mini or chopped up small)

1. Sift together flour, cocoa powder and baking soda, set aside

2. Beat softened butter until creamy. Add  both sugars, sea salt and vanilla. Beat just until combined, turn mixer off (if you are using one)

3. Sift entire flour mixture into butter

4. "Pulse" mixture several times to combine all ingredients. This is a good place to add the chocolate chips. Mix for 30 seconds until all flour is incorporated. It will be crumbly

5. Turn out on clean, floured counter. Divide dough in two and each section into logs (1 1/2" - 2" in diameter. Wrap in wax paper and let rest in the refrigerator at least two hours but up to 3 days. (I made one batch after 2 hours and the second the next day, it keeps you from eating them all at once!)

6. When you're ready, preheat the oven to 325˚F. Remove dough from refrigerator and slice with a sharp knife into circles about 1/2" thick. (My rolls were lumpy and had a flat edge so they are a little misshapen but still just as delicious).

7. Spread on lined cookie sheet about 1" apart and sprinkle with sea salt.

8. Bake 12 minutes. They might not look done, but they are. Remove from sheet by sliding the liner on to the counter and let sit at least 5 minutes. Makes about 3 dozen cookies more or less.