Caramelized chocolate cookies

INSTRUCTIONS

• Line a baking sheet with parchment paper.

• Put the sugar, water, and glucose syrup into a saucepan and make a light caramel.

• Immediately remove from the heat, add the cocoa beans and butter.

• Stir vigorously until the beans are coated.

• Place the mixture onto the lined baking sheet then put to the side until completely cooled.

• Roughly chop and set aside.

• Roughly chop the Komuntu 80% chocolate.

• Whisk together the flour, baking powder, baking soda, and salt.

• Cut the butter into cubes.

• In the bowl of a stand mixer fitted with a whisk, beat the butter, cane sugar, and sugar at medium-high speed for 3 to 5 minutes until the mixture is creamy and light brown.

• Scrape the bowl.

• Incorporate the egg and vanilla extract while beating the mixture.

• Reduce the speed. Incorporate the dry ingredients and whisk until smooth.

• Incorporate the Komuntu 80% chocolate and caramelized cocoa beans.

• Store the dough in the refrigerator for 1 hour to give it a firm texture.

• Place the racks into the lower and upper tiers of the oven and preheat to 355°F (180°C) on the fan setting.

• Line two baking sheets with parchment paper.

• Using a medium-sized ice cream scoop (5cm) or a tablespoon, form equally sized balls.

• Place 8 to 10 balls onto each sheet, leaving enough space between them.

• Leftover dough can be stored and baked later, or frozen for up to 2 months.

• Add a pinch of fleur de sel on top of the cookies.

• Cook for 12 to 14 minutes, turning the sheets halfway through to ensure even cooking.

• The cookies must be golden, the edges crisp, and the center soft.

• Leave to sit for a few minutes, then transfer the cookies onto a rack until they cool.