Ingredients

• 2.25 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 ounce unsalted butter, softened
• 0.75 cup granulated sugar
• 0.75 cup packed brown sugar, packed
• 2 eggs, large
• 2 teaspoon vanilla extract
• 8 ounce white chocolate, chopped into chunks
• 1 cup toasted pecan pieces, toasted
• 0.5 teaspoon fleur de sel
• 0.5 cup salted caramel sauce

Steps

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
3. In a large bowl or using a stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Beat in eggs one at a time, then add vanilla extract. Mix until fully combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in white chocolate chunks and toasted pecan pieces with a spatula until evenly distributed.
7. Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-14 minutes, until the edges are light golden brown but the centers still appear slightly underdone.
9. Remove from the oven and let cool on the baking sheets for 5 minutes to allow them to set.
10. Transfer cookies to a wire rack to cool completely, about 10 minutes.
11. Warm the salted caramel sauce slightly if needed (it should be pourable but not hot). Drizzle a thin stream of caramel across the cooled cookies.
12. Sprinkle a pinch of fleur de sel over each cookie while the caramel is still wet. Allow the caramel to set for 2-3 minutes before serving.