adapted from la Cucina Italiana

• 400 g flour
• 300 g soft butter
• 200 g brown sugar
• 200 g milk chocolate pieces
• 65 g granulated sugar
• 4 g salt
• 4 g baking soda
• half a vanilla pod (I used 20 g vanilla powder0

Mix together the flour, brown sugar, granulated sugar, salt, baking soda, chocolate, the seeds scraped from half a vanilla pod, and the butter.

Form two 5cm (about 2″) diameter rolls, wrap each in parchment paper and let them rest in the refrigerator for at least 1 hour: by the end, the centre should also be cold.

Remove the paper and cut the rolls into rounds just under 1 cm (about 1/3″) thick.

Arrange the cookies on a baking sheet lined with parchment paper and bake at 160°C (320°F) for about 20 minutes.

Remove the cookies from the oven and let them cool completely before serving.