Adapted from the NYT Recipe

1 cup plus 2 tablespoons/255 grams total (2¼ sticks) salted butter, cold
½ cup/101 grams granulated sugar
¼ cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 ½ cups
6 ouncesbittersweet dark chocolate, chopped (chunks!)
1 large egg, beaten
Turbinado or sanding sugar, for rolling (Turbinado tastes better)
Flaky sea salt, for sprinkling

Preheat oven to 350 (though dough will rest overnight)

1. Stand mixer with paddle, beat butter, sugar, vanilla until light and fluffy.
2. Add flour, then chocolate chunks until just blended.
3. Divide in half, roll into logs and wrap in saran wrap
4. Chill overnight (two hours minimum, but overnight makes it much easier to slice)
5. Brush each log with egg, then roll with turbinado sugar
6. Slice into 1/2 inch slices, rotating as you go
7. Sprinkle with flakey sea salt
8. Bake for 13-15 minutes, until the edges are lightly brown