In a medium bowl combine the flours, baking soda, baking powder, cinnamon and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.

Preheat oven to 3500F. Line baking sheets with nonstick baking mats or parchment paper.

Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 3500F for 5 minutes before serving.