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Sift the flours, cocoa and baking soda into a medium sized bowl. Whisk in the salt. Set aside.
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Beat the butter with a mixer until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed (for example, if you see clumps of sugar not getting mixed in at the top of the bowl).
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Beat in the egg yolks one at a time on medium low speed. Beat in the vanilla. Scrape down the sides and bottom of the bowl.
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Add in the flour mixture and mix on low speed until the dough is mostly incorporated. Add the chocolate chips and then mix on low speed until completely incorporated.
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Divide the dough into 4 roughly equal-sized pieces (do not stress over this much). Shape each piece into a log on a piece of plastic wrap and then roll up in the plastic. If you are baking later that day or the next day, place in the fridge for at least 3 hours. If you are baking a few weeks later, wrap the log in a layer of foil as well, and then place in the freezer.
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When you are ready to bake, if you are using frozen logs be sure to give them 3 hours in the fridge to thaw.
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Preheat the oven to 350 F.
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Line a baking sheet with silicone or parchment paper (if you are baking a lot at once, line 2 baking sheets).
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Using a sharp knife, slice your log into 1/4-inch thin rounds and place on the cookie sheet, 12 to a sheet. Sprinkle some coarse grey sea salt on each cookie.
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Bake for 12 minutes, until the cookies have spread a little and look dry.
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Let cool at least 10 minutes on the baking sheets--they will crisp up while cooling.
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Store in airtight tins.