Salted caramel chocolate pecan cookies

Process toasted hazelnuts into hazelnut butter.

Process the butter, cream cheese and fleur de sel; add granulated, brown and raw sugar, scraping down the bowl.

Pulse in the hazelnut butter and the egg, then half the flour with the baking soda, the other half of the flour, and crushed hazelnut; finish mixing by hand.

Scoop the dough into 1.7 oz (50 g) portions and chill completely; the dough keeps a week refrigerated or months frozen.

Salted chocolate caramel: cook sugar to a brown caramel, turn off the heat and carefully pour in the hot cream, milk, corn syrup and vanilla mixture; mix, add the chocolate, cool to 160F / 70C and blend in the butter.

Caramelized pecans: cook syrup to 244F / 118C, add the roughly chopped toasted pecans and stir constantly until the sugar crystallizes on each nut, then keep stirring until fully caramelized, about 15 minutes more.

Cool; process one third into praline spread and keep the rest for topping.

Flatten each chilled cookie slightly, cover with caramelized pecans and bake 12 minutes.

Fill the centre with three dots of praline, bake 8 minutes more, then add more praline, the salted chocolate caramel and more caramelized pecans.