Caramelized chocolate cookies

Caramelized chocolate cookies

An original recipe by Thalia Ho - @THALIAHO
Yield: Makes approx. 32 cookies
Difficulty: Medium


30g Sugar
30g Water
25g Glucose syrup
30g Cocoa beans
15g Unsalted butter

315g All-purpose flour
5g Baking powder
4g Baking soda
5g Fine salt
200g Soft unsalted butter
220g Brown sugar
100g Sugar
70g Eggs
10g Vanilla extract
170g Komuntu 80% Dark Chocolate
As needed Fleur de sel



  • 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.