Caramelized White Chocolate Sables with Sea Salt

Summary
Prep time	45 min
Cook time	8-10 minutes @ 350
Source	Zoe Bakes Cookies (pg 120)
Yield / serves	~80 cookies
Rating	Delicious

Ingredients

• 1 1/2 c white chocolate, finely chopped (not coating chocolate), divided
• 11 T unsalted butter, at room temperature
• 3/4 c sugar
• 2 egg yolks, at room temperature
• 1 t vanilla extract
• 2 c all-purpose flour
• 1/2 t kosher salt
• flaky sea salt for finishing

Preparation

Caramelize the white chocolate: Preheat the oven to 300. Line a baking sheet with a silicone baking mat.

Distribute the white chocolate evenly over the prepared baking sheet. Bake for about 5 minutes, until they start to melt. Spread the chocolate with a spatula into a thin layer. Bake for another 5 minutes, then stir the chocolate. Repeat until the chocolate is the color of caramel. the chocolate may liquefy or it may become granular. If the chocolate is grainy, while still warm, put it in a coffee grinder or blender to smooth it out. It doesn't need to be perfectly smooth at this point. Place 1/3 cup in a small bowl and cool slightly. Place the remaining chocolate in the refrigerator to harden.

Make the cookie dough: In a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy, about 3 minutes, stopping to scrape the bowl. Add the yolk and vanilla and mix until incorporated, about 1 minute. Mix in 1/3 cup of the softened caramelized white chocolate.

With the mixer on low speed, gradually add the flour and salt to the butter mixture, beating until just combined. Chop up the remaining chilled, caramelized chocolate and mix into the dough.

Divide the dough in half and form each piece into a log 1 1/2 inches in diameter. Wrap the dough in plastic wrap. Refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 350. Line two baking sheets with parchment paper.

Slice the cookies into coins 1/8-inch thick and lay them on the prepared baking sheets, spaced 3/4-inch apart, so they have a little room to spread. Sprinkle a little flaky sea salt onto each cookie.l

Bake the cookies, one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the edges are golden. Allow the cookies to cool completely on the baking sheet.