Preheat oven to 350 degrees, line baking sheet with parchment paper.

Cream butter, vegetable shortening and white and brown sugar until fluffy. Scrape the sides of the bowl down. Add vanilla extract and egg. Beat until combined. Add 1/4 cup Salted Bourbon Caramel Sauce and beat until the cookie dough is a beautiful light brown color, scrape down sides of the bowl.

Add the Flour, baking soda, baking powder, and salt, then beat until it is all incorporated.

Now, with a wooden spoon (I've heard it's very important to use a wooden spoon for this step) stir in the chocolate chips.

With a spoon scoop up 1 tablespoon of cookie dough and form a ball with hands, flatten a little and press thumb in the middle to create a little well, lay on parchment paper covered baking sheet. With a spoon drizzle a little (about 1/4 tsp each) caramel sauce into the well on the cookie. Place cookies a good inch apart as they will spread out. I got 3 cookies to a row-and 4 rows, for a total of 12 cookies per baking sheet.

Bake for 13 minutes. Remove from oven, and sprinkle each cookie with a little Fleur De Sel, let sit for 5 minutes, then move to a cooling rack, allow to cool for a few minutes, then enjoy!