The ingredient list and instructions are really simple --- it's essentially a chocolate shortbread with bits of chocolate and sea salt strewn throughout. I typically follow the recipe as written, as I think it's perfect as is. My baking notes:
Chocolate: I used Valhrona bittersweet mini-chips and cocoa powder
Sea Salt: I used fleur de sel. I also sprinkled additional fleur de sel on top of the sliced dough before baking --- it adds just a touch more saltiness, which is so unbelievably addictive with the chocolate.
Dough: Instead of shaping the dough into a round log, I shaped it into a 2" square log. The shape makes it easier for me to slice the dough. As my cookies are slightly larger, I ended up with two dozen cookies (versus the three dozen indicated in the book).
My favorite way to enjoy this cookie:For the recipe, please head to Jessica's blog. For more delicious versions of this recipe, check out the TWD blogroll.