Step 1

In the bowl of an electric mixer fitted with the paddle attachment, place the butter, cheddar, all of the flour, the chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons 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.

Step 2

Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least 1 hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)

Step 3

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

Step 4

Line two sheet pans with parchment paper. Slice the dough 1/2 inch thick 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.