Instructions

Caramelize your white chocolate, and break into small pieces – think chocolate chunk or candy-melt sized.
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
In a blender of food processor, blitz ritz crackers until it becomes a fine crumb, some larger pieces is okay.
In a bowl, whisk together ritz crumb, flour, baking powder and soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.
Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
Add the dry ingredients and mix on low until you don’t see any streaks of flour, about 30 – 45 seconds.
With a large ice cream scoop, form 12 even balls of dough.
Place dough balls about 2 inches apart on the baking sheet. Place several pieces of white chocolate and ritz crackers onto each dough ball.
Bake the cookies for 11 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
Top each cookie with flakey salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.