These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. They are super rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.
For Cookie Dough
1 ½ sticks butter, soft
1 cup sugar
1 ½ cups plus 2Tbsp 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
For the Dough: In a large mixer, cream butter & sugar until pale. Beat in egg and 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 12"x18" sheet tray, lining it. Bake 20-30 min, or until 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 candy thermometer reaches 250F. Stir in butter. Pour over cookie in a sheet pan, and let cool for 45min.
For the Glaze: Melt chocolate and butter in a double-boiler. Pour over caramel, spread evenly and allow to cool until firm.
Slice into about 30-36 bars and enjoy!