Ingredients:

 

260 g Grade Flour (T55)

130 g Sugar

100 g Unsalted Butter (softened at room temperature)

40 g Semi-salted Butter (softened at room temperature)

1 high quality Vanilla Bean 

1 Egg (60 g)

1 Pinch of Fleur de Sel (Sea Salt)

Dark Chocolate

 

Method:

 

Place unsalted butter, semi-salted butter and sugar into large mixing bowl and cream all the ingredients together. Add vanilla pulp and fleur de sel. Stir in the egg and mix quickly. Pour the flour into the mixture and mix once again. The dough should be smooth (without butter lumps) and homogenous. Form the dough into a thick disc (about 4 cm thickness), wrap it in a plastic foil and let it rest in a cool place for at least three hours (at best overnight). 

 

Preheat the oven to 160 °C. Take the dough out of the fridge and let it rest for 5 minutes. Dust your work surface with flour and roll out the dough. You can, alternatively, roll out the dough between two sheets of baking paper. Cut out the cookies with a ghost-shaped cookie cutter and place them onto baking sheet. Bake only one baking sheet at a time and keep the other ones in a cool place. Bake your cookies for about 12 minutes until lightly golden.

 

Let the cookies cool on a cooling rack. Melt dark chocolate over water a bath. Dip half of each cookie in melted dark chocolate. Before serving, let your chocolate-dipped cookies stand until chocolate is set.