Milk Chocolate Chip Cookies with Fleur De Sel & Caramel

In a season full of chocolate chip cookies, these will stand out. We love the hint of cinnamon with the milk chocolate and the Fleur de Sel Caramel makes them truly addictive. We used some bread flour because it works well for chewy cookies; you can find it next to the regular flour in the supermarket. Make sure to leave enough time to refrigerate the dough - it makes a huge difference. 

INGREDIENTS

1 1/2 cups all-purpose flour
1 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon SKORDO Fleur de Sel Sea Salt
2 sticks unsalted butter (room temperature)
1/2 cup granulated sugar
1 1/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 large eggs plus 1 egg yolk (room temperature)
2 cups (one 11.5 ounce package) milk chocolate chips
24 soft square caramel candies (unwrapped)
Fleur de sel for sprinkling

PREPARATION

1. In a large bowl combine the all-purpose flour, bread flour, baking soda, baking powder, cinnamon, and salt.
2. In electric mixer bowl beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips.
3. Wrap dough in plastic wrap and refrigerate for 24 to 72 hours. When ready to bake, remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.
4. Preheat oven to 350ºF and line baking sheets with parchment paper. Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Divide each ball of dough into 2. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough.
5. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 350°F for 5 minutes before serving. Enjoy! 

Tip: We ate these warm with vanilla ice cream. It was awesome. 

Inspired by Tessa Arias, Handletheheat.com