Caramel chip cookies with “fleur de sel” Guérande sea salt

Makes 50 x 4-cm diameter cookies

preparation time 45 mins

rest time 24 hrs

cooking time 10-12 mins

The day before, sift together the flour, bicarbonate of soda, baking powder and coarse grey sea salt in a bowl. Set aside.

Dice the caramels into small, 3-mm wide cubes and coat them with 
1 tsp of flour. Cut the vanilla pods in half and scrape the black seeds. Using a food processor or spatula, blend together the sugar and butter until light and creamy.  Add the eggs one-by-one then the vanilla seeds, mixing thoroughly after each addition. Gradually reduce the speed of the whisk and add the flour mixture. Blitz for a further 5 to 10 secs. Stir in the caramel chunks and the pecans with a spatula. Divide the dough in four and roll into four long 4-cm thick sausages. Wrap the dough in cling film and refrigerate for 24-36 hrs. You can even leave it 72 hrs.

The following day, preheat the oven to 180 °C (gas mark 6). Cover a baking tray with greaseproof paper. Cut 4-mm thick slices from one sausage and place them on the tray. Sprinkle lightly with “fleur de sel” sea salt and bake for 10-12 mins, until the cookies are golden.