This recipe uses two specialty salts. The first, flake sea salt (such as Fleur de Sel), goes into the batter. If you don't have flake sea salt on hand use 1/4 teaspoon fine grain salt. The second is coarse grey sea salt, which can be found at most well stocked grocery stores.
1cupcold unsalted buttercut into tablespoon sized pieces
1/2teaspoonflake sea salt
2 1/2cupsall-purpose flour
1/2cupdry malted milk
1cupbittersweet chocolatecoarsely chopped
Coarse grey sea saltfor sprinkling
In a stand mixer using a paddle attachment, cream the butter and sugar until well combined (this is called cold creaming, the mixture should be slightly crumbly). Mix in vanilla extract, 1/2 teaspoon flake salt, and 1 cup of flour just until combined. Mix in malted milk until thoroughly combined. Add the remaining flour and mix on low speed just until the dough begins to come together.
Move the dough onto a lightly floured surface and pull the dough together in a ball with your hands. Wrap or cover in a bowl with plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350F. Line 1-2 baking sheets with parchment and set aside. Remove dough from the refrigerator and unwrap it.
Roll the dough into 1" to 1 1/2" balls (or use a 4 teaspoon capacity cookie scoop) and place on parchment lined baking sheets. Space the cookies 1" apart.
Bake until light golden brown on the bottom, for 17-20 minutes. Allow to cool on baking sheets.
Melt chocolate and shortening in a microwave safe bowl, stirring at 30 second intervals. When completely melted, dip rounded tops of cookies into chocolate and place back on parchment. Sprinkle the dipped tops with coarse grey sea salt. Allow to dry approximately 1 hour.