Add the flour and cubed, frozen butter to the bowl of a food processor. Mix until you reach the consistency of breadcrumbs. Add the sugar, french grey salt, egg yolks and vanilla extract and mix until you get a crumbly dough.

Roll the dough into two logs, wrap in parchment paper and chill for 30 minutes. If the dough is too crumbly to roll, add 1-2 tablespoons cold water. While the dough is chilling, preheat the oven to 350F.

Using a sharp knife, slice each log into 12 pieces. Place the cookies on two parchment lined sheet pans and bake for 20 minutes or until the edges are golden brown. Let the cookies cool completely.

Dip half of each cookie in the melted dark chocolate. Place the cookies on parchment, allowing the chocolate set, and sprinkle with fleur de sel.

expiry:
1 week at room temperature

If you want the chocolate to set faster, place the cookies in the refrigerator.

This can be done in a stand mixer, it will just take a bit longer to reach breadcrumb consistency.

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