CHOCOLATE SEA SALT RECIPES

Steps:

• Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil.
• Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil.
• Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. Remove from heat; stir in vanilla. Pour into prepared pan. Cool 2 hours at room temperature until set.
• Combine chocolate chips and whipping cream in bowl. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted. Spread mixture evenly over caramels. Cool 5 minutes; sprinkle with sea salt. Refrigerate until completely cooled.
• Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife. Wrap caramels in candy wrappers or waxed paper. Store refrigerated. Remove from refrigerator 10 minutes before serving.

Steps:

• Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment
• Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect)
• Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact
• With the mixer still running, add the egg yolks, vanilla and almond extract (if using), then continue mixing until the dough comes together
• Divide the dough in half and shape into 2 discs
• Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days
• Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each
• Set aside to cool briefly while you roll out the dough
• Beat the remaining whole egg with a splash of water for an egg wash
• Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18 by 9 inches
• Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you
• (Try to work kind of quickly so the chocolate doesn't harden
• ) Brush the border with a thin layer of egg wash
• Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet
• Repeat with the remaining dough and chocolate
• Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour)
• Preheat the oven to 375°F and line two baking sheets with parchment paper
• Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar
• Cut into 1 ½-inch slices and transfer to the baking sheets, spacing them 1 inch apart
• Bake until golden brown on top, about 24 minutes
• (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal
• )  Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days