Grate the chilled chocolate with a
fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea
salt.
Beat the butter and sugar in a medium bowl with an electric
mixer until just combined. Mix in the yolk. Add the dry
ingredients to the butter and beat lightly together until just
combined but still crumbly. Fold in grated chocolate with a
spatula. Bring the dough together by lightly squeezing in your
hands; but don't knead or overwork, as the secret to these
cookies is their delicate, sandy texture.
Divide the dough in half. Lay half the dough on a long
sheet of waxed paper and shape into a log along the width of
the waxed paper, leaving some space at each end. Pull the
paper over the top of the log. Grip the edge of the top piece
of paper, and use a straight, firm edge, like a ruler or the
edge of a pan, to press gently against the edge of the dough
where the papers come together to create a solid, firm round
log. Repeat with remaining dough and refrigerate for at least
1 hour. (To keep logs round store inside an empty paper towel
roll.)
Preheat the oven to 350 degrees F. Line 2 baking sheets
with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin
knife. Divide rounds onto the prepared sheets, leaving about 1
inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma
and set on the outside, about 12 to 14 minutes. Remove from
the oven and let cool on the pans, about 5 minutes.
Transfer cookies to a rack to cool completely. Serve.
Busy baker's tips: Dough can be made and frozen for up to 2
weeks. Store baked cookies in an airtight container for up to
5 days. Baked cookies can be wrapped in plastic wrap, then
aluminum foil and frozen for up to 2 weeks.
Cook's note: For super uniform cookies, place each sliced
disk of dough in a muffin tin and bake. The cookies will be
chewier, less sandy this way.
Copyright 2007 Television Food Network, G.P. All rights
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