Instructions

1. Before starting, caramelize your white chocolate using the instructions below.
2. Then, make the cookies: cream the butter, sugar and corn syrup together in a stand mixer for 2 to 3 minutes.
3. Scrape down the bowl then add the egg, vanilla and cooled melted chocolate – stir briefly to combine and then beat for 8 minutes.
4. Add the flour, cocoa powder, baking powder, baking soda, and salt.  With the mixer on the lowest speed stir until just combined (30 to 60 sec) – do not over mix.
5. Scrape down the bowl with a spatula
6. With the mixer still on low speed, add the caramelized white chocolate and mix until combined (about 30 seconds).
7. Using a standard ice-cream scoop (or whichever size you want, if you prefer smaller cookies), portion out the dough while it is still soft into a tupperware or baking sheet lined with greaseproof paper. If using a tupperware, stack parchment between the layers of stacked cookies.
8. Place your cookie dough in the fridge for at least 24 hours.
9. When ready to bake, preheat the oven to 375°F and line your baking sheet with parchment paper.
10. Arrange the chilled dough on the baking sheets, leaving a fair amount of room in between as the cookies will spread.
11. Bake for 11-17 minutes, depending on how big you made them (11 for more modest size cookies, 17 if you did the full cookie-scoop size cookies). The cookies should spread, raise and crack.
12. Cool on the baking sheet for at least 10 minutes before carefully transferring to a cooling rack.

Caramelized White Chocolate Chips

1. Preheat the oven to 250 F. Break up the pieces of white chocolate and place them onto a lined baking sheet in one layer.
2. Place the chocolate in the oven for 40-45 minutes. Every 10 minutes, take the baking sheet out and use a rubber spatula to smooth the chocolate over and mix it around a bit, so that it browns evenly.
3. After 40 minutes in the oven, the chocolate will have taken on a golden, light brown color. Scrape it off the best you can into a food processor.
4. Process the chocolate on high for about 2 minutes, scraping down the processor bowl as needed so it blends evenly.
5. Pour the chocolate onto a parchment lined baking pan, scraping out as much chocolate as possible from the processor bowl. Smooth into an even layer and set in the freezer.
6. After a few hours, the chocolate should be firm and solid. Chop it up into chunks and transfer to an airtight container. Store the chocolate chunks in the fridge or freezer until ready to use.