• Combine all the dry ingredients in a large mixing bowl, mix the flour, baking soda, cocoa powder, and salt.
• Cream butter and sugar with vanilla extract using a stand mixer and paddle attachment. It will take about 5 to 7 minutes to become light and fluffy.
• Mix in the flour mixture until you form a smooth dough.
• Slowly fold in your chopped Valrhona chocolates.
• Once the cookie dough is ready, cover the bowl using plastic wrap and refrigerate overnight.
• Meanwhile, prepare baking sheets and line them with parchment paper.
• Also, start to preheat the oven to 350ºF.
• Create 2 tablespoon balls out of the cookie dough and arrange them at least 2 inches apart on the prepared baking sheet pans.
• Sprinkle each with a pinch of fleur de sel.
• Bake for the first 11 minutes, then rotate halfway through. Remove from the oven once done baking.

Shaping:

• This process is optional, but if you want to have perfect shape cookies, use a 2¾-inch round cookie cutter to make the cookies perfectly round. Do this while the cookies are still hot.
• Once done, allow them to cool completely, then serve.