These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. They are super rich and decadent.
Makes 36 bars
1 ½ sticks butter, soft
1 cup Sugar
1 ½ cups plus 2T all purpose flour
½ cup cocoa powder (reccomend 60% cocoa - Natural Dogoba, organic)
2 ¼ cups sugar
1 ¾ cups heavy cream
1/3 cup honey
1T corn syrup
1 vanilla bean, split
4 T butter, soft
12 oz chocolate, chopped
1/2 sheet tray - 12"x18"
For the Dough
Cream butter & sugar until pale. Beat in egg. Add sifted flour and cocoa to mixer on low. Turn dough out on floured surface and knead a few times. Flatten into disks and chill covered.
Preheat oven to 350F. Press dough into a parchment lined sheet tray. Bake 20-30 min, until cooked through.
For the Caramel
Oil a sheet tray and line with wax-paper. Combine: sugar, cream, honey and vanilla in a pot and simmer, stirring, until thermometer reaches 250F. Stir in butter. Pour over cookie in sheet pan. Let cool for 45min.
For the Glaze
Melt chocolate and butter in a Double-Boiler. Pour over caramel, spread evenly and allow to cool.