These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at the stylish eatery in St. Helena, Archetype. They are super-rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.
1 ½ sticks butter + 7 Tbsp, softened
3 1/4 cup sugar
1 ½ cups plus 2Tbsp all-purpose flour
½ cup cocoa powder (recommend 60% cocoa – Natural Dogoba, organic)
1 ¾ cups heavy cream
1/3 cup honey
1 Tbsp corn syrup
1 vanilla bean, split
12 oz chocolate, chopped
To make the cookie dough, using a mixer and a large bowl to cream 1 1/2 sticks of butter & 1 cup 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″x 18″ sheet tray, lining it. Bake 20-30 min, or until cooked through.
To make the caramel, oil a sheet tray and line with wax paper. 2 1/4 cups of sugar, cream, honey, and vanilla in a pot and simmer, stirring, until candy thermometer reaches 250F. Stir in 4 Tbsp butter. Pour over cookie in a sheet pan, and let cool for 45min.
For the glaze, melt chocolate and 3 Tbsp butter in a double-boiler. Pour over caramel, spread evenly and allow to cool until firm.
Slice into about 30-36 bars and enjoy!