Ingredients:

• 120g butter, softened
• 70g brown sugar
• 70g granulated sugar
• 1 egg
• 160g all-purpose flour
• 30g cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 100g chocolate chips or chopped chocolate
• 30g ground cocoa nibs

Chocolate Caramel:

• 100g heavy cream
• 50g milk
• 100g glucose syrup (divided into 50g for cream mixture and 50g for caramel)
• 1 vanilla bean, split and seeds scraped
• 2g fleur de sel
• 100g granulated sugar
• 50g butter

For the Cocoa Nib Praline:

• 50g sugar
• 50g cocoa nibs
• 50g hazelnuts, toasted

Instructions:

1. Prepare the Cookie Dough:

   • In a mixer with the paddle attachment, beat the butter with both sugars until smooth. Add the egg and mix just until incorporated, being careful not to overmix.
   • Sift in the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined.
   • Fold in the chocolate chips and ground cocoa nibs.
   • Chill the dough in the refrigerator for at least 1 hour.

2. Shape the Cookies:

   • Once chilled, scoop out portions of dough, about 30-35g each, and shape into balls. Optionally, roll these balls in ground cocoa nibs for an extra texture.
   • Place these balls on a tray and chill again for about an hour to prevent spreading during baking.

3. Make the Chocolate Caramel:

   • Heat the cream, milk, half of the glucose syrup, vanilla, and fleur de sel in a saucepan until hot but not boiling.
   • In another saucepan, make caramel with the remaining glucose and sugar by heating until it reaches 190°C. Carefully pour in the hot cream mixture, stirring continuously.
   • Once off heat, stir in the butter until melted. Let it cool slightly, then transfer to a container and chill until needed.

4. Create the Cocoa Nib Praline:

   • Caramelize sugar in a pan until golden. Add the cocoa nibs and toasted hazelnuts, stirring to coat.
   • Pour onto a silpat or parchment paper to cool. Once solid, break apart and blend in a food processor until you get a praline consistency.

5. Bake the Cookies:

   • Preheat your oven to 165°C (329°F).
   • Place the dough balls on a baking sheet lined with parchment paper. Bake for about 9 minutes.
   • Remove from oven, make small indentations, and fill each cookie with a bit of the cocoa nib praline.
   • Return to the oven for another 4 minutes.

6. Finish and Serve:

   • After baking, while the cookies are still warm, drizzle or dot with the chocolate caramel. Let them cool slightly before adding another layer of caramel, some chocolate pieces, and a sprinkle of fleur de sel if desired.

Notes:

• Fan Oven Adjustment: If using a fan-assisted oven, reduce the temperature by about 10-20 degrees Celsius and check the cookies a couple of minutes early to ensure they don’t overbake.
• Storage: These cookies are best eaten fresh but can be stored in an airtight container for a couple of days.
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