Caramelized White Chocolate and Fleur de Sel Cookies

Instructions

1. With the rack in the middle position, preheat the oven to 300°F (150°C).
2. Place the chocolate on a non-stick or silicone mat-lined baking sheet.
3. 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.
4. In a bowl, combine the flour, cocoa powder and fleur de sel. Set aside.
5. 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.
6. Divide the dough in half and place on two separate pieces of plastic wrap.
7. 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).
8. 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.
9. 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.
10. 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.
11. 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.