Directions:

COOKIE MIXTURE

• 1. In a mixer fitted with a paddle attachment, beat butter and then cream together with sugars.
• 2. Whisk eggs until frothy. Gradually incorporate into the creamed butter mixture.
• 3. Sift together flour, cocoa powder, and baking soda and add to butter mixture. Lastly, add salt and cocoa flavor. Mix until fully incorporated.
• 4. Weigh out 70 g balls of cookie dough. Place into greased 8 cm diameter rings set on a Silpat and flatten.

DECORATION

• 1. Sprinkle some cocoa nibs and a pinch of fleur de sel over the cookies before baking.
• 2. Bake at 180°C for 6 min. Leave to cool before removing the rings.