Ingredients
1 1/2 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1 1/2 sticks (3/4 cup) salted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar, plus more for rolling
1/2 teaspoon flaky sea salt, such as Jacobsen
1/4 teaspoon vanilla extract or paste
1 cup chopped white chocolate (5 ounces)
Preparation
Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight.
Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets.
Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
For a cleaner contrast between the white and dark chocolate, shake chopped chocolate through a sieve to remove any small particles before folding into cookie dough.
