Caramelized White Chocolate and Fleur de Sel Cookies

Preparation

• • With the rack in the middle position, preheat the oven to 300°F (150°C).
  • Place the chocolate on a non-stick or silicone mat-lined baking sheet.
  • Bake the chocolate for 12 minutes or until it turns the colour of caramel, stirring well with a spatula halfway through cooking (see note). Let cool. Refrigerate for 30 minutes or until completely set. Coarsely chop the chocolate.
  • In a bowl, combine the flour, cocoa powder and fleur de sel. Set aside.
  • In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients. Add the caramelized chocolate and mix to combine.
  • Divide the dough in half and place on two separate pieces of plastic wrap.
  • Using the plastic wrap, shape each piece of dough into a log about 1 ½ inches (4 cm) in diameter. Refrigerate for 1 hour or until the dough is very firm to the touch or freeze at this point, if desired (see note).
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
  • On a work surface, unwrap the cookie dough. Cut the logs into rounds about ½ inch (1 cm) thick. Arrange the cookies spread out on the baking sheets.
  • Bake one sheet at a time for 10 to 12 minutes or until the edges of the cookies are slightly firm. Remove from the heat.
  • Immediately top each cookie with a pinch of fleur de sel. Let cool completely on the baking sheets. The cookies will keep for 1 week in an airtight container at room temperature.