Preheat oven to 350 F.and line two baking sheets with parchment paper

Sift together the flour, baking soda and cocoa powder into a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, salt and vanilla until light and fluffy or about 4 minutes

Add in the dry ingredients and grated chocolate and mix to combine combine.

if the dough is soft, wrap it tightly in plastci wrap and refrigerate for 30 minutes. (it would actually stay, wrapped in this way, for 1 week in fridge or 3months in freezer)if it remains crumbly and doesn’t come together, add in water 1/4 tsp at a time.

If all works out, roll out the dough about 1/2 inch thick on a well floured surface.Cut out shapes using a sharp knife or pizza cutter into 1 inch by 1 inch squares.

Place them 2 inch apart on the baking sheet

Sprinkle lightly with seal salt and bake until they are firm for 10 -12 minutes. Remove to a wire rack to cool.

Store in airtight containers for up to two weeks.

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