INGREDIENTS
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2 sticks (1 cup) unsalted butter
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8 ounces bittersweet (60 percent cacao) chocolate, coarsely chopped, such as Ghiradelli or Callebaut
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1 1/4 cups (6 1/2 ounces) all-purpose flour
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1 teaspoon baking powder
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1 1/2 tablespoons cocoa powder
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3/4 teaspoon kosher salt
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2 cups (14 ounces) granulated sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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Fleur de sel