Featured Item: Silpat
Silpats are great for sticky gooey doughs, candies and caramels. They don’t need any grease and you do not need to use parchment paper that needs to be thrown away. They can be used in many different ways, so any cookie recipe will work but here is a nice gooey one that also has caramel in it.
1 1/2 c (6.61 ounces) all-purpose flour
1 1/4 c (5.6 ounces) bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp fine sea salt
2 sticks unsalted butter, at room temperature
1/2 c granulated sugar
1 1/4 c packed brown sugar
2 tsp vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 c (1 11.5-oz package) milk chocolate chips
24 square caramel candies, unwrapped
Fleur de sel, for sprinkling
In a medium bowl combine the flours, baking soda, baking powder, cinnamon, and salt.
In the bowl of an electric mixer 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 after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
Divide dough into 3-tbsp sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. 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.
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.