Should I use fleur de sel de Guérande or flaky Maldon sea salt on cookies right before baking?

[Eric_Cartman]

A bit new to maldon sea salt which looks like dandruff and I was wondering if I should just stay with regular fleur de sel or use Maldon sea salt which is apparently really popular. I intend to sprinkle it on baked goods right before baking.

[biondanonima]

I like Maldon for this type of thing because the flakes are thin and break easily when you bite them. Other sea salts can be a little too chunky/crunchy, unless you get a finer grind. Maldon is really pretty, too.