In medium bowl, sift the flour, cocoa powder, baking soda, and salt together. Set aside.

Using a handheld or in the metal bowl of an electric mixer, fitted with the paddle attachment, cream the butter on medium speed for 20 seconds. Add the sugars with the mixer running on medium speed. Cream together until fluffy. Scrape the sides of the bowl as necessary. Beat in the egg and vanilla. Slowly add the flour mixture to the wet ingredients. Stir in the half and half. Fold in the bittersweet chocolate. The dough will sticky. Chill for at least 1-2 hours. Or for optimal results, chill for 4.

Place 2 racks near the center of the oven and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or silicone baking mat.

Take about 2 tablespoons of chilled dough. Split dough in half and roll each into a ball using your hands. Stick a rolo into 1 ball. Top the rolo with the other ball of dough and seal down the sides so that the rolo is completely covered all over. Repeat with the remaining cookie dough. Sprinkle the pyramid salt over cookie dough before baking.

Bake for 12-13 minutes. The cookies will look undone. They will firm up after they cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely.
Store cookies in an airtight container.