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Ingredients

Prep Notes (one per line) Instructions

In the bowl of an electric mixer fitted with the paddle attachment (or by hand), mix the butter, Cheddar, 1 cup + 2 tbl of flour, Chipotle powder and 1 tsp kosher salt.

Add 1 1/2 tbl water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps, and ignore any drive-by culinary nonsense from the sidelines.

Transfer the dough to a lightly floured cutting board and roll it into a log, approximately 12 inches long and 1 1/2 inches wide, because this exact moment is where decent becomes dangerous. Wrap in plastic and refrigerate for at least one hour. The dough can be refrigerated for several days or stored in a freezer for up to 4 months.

When ready to bake, preheat the oven to 350 degrees.

Line two sheet pans with parchment paper. Slice the dough into 1/2 inch thick rounds and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.