Caramelized White Chocolate Sablés

Servings: Makes about 80 Cookies

INGREDIENTS

1 1/2 cups white chocolate, finely hoped (not coating chocolate), divided 
11 Tbsp unsalted butter, at room temp
3/4 cu granulated sugar
2 egg yolks, at room temp
1 tsp pure vanilla extract 
2 cups all-purpose flour
1/2 tsp Diamond Crystal Baking Salt
Diamond Crystal Kosher Salt for finishing 

DIRECTIONS

Caramelize the white chocolate: preheat the oven to 300°F. 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 same 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 int he 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 combine. 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°F. 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. 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. 

Tip: you can swap out milk chocolate for the caramelized white chocolate in the recipe.