1. Cream the butter, dark brown sugar, salt, and scraped vanilla bean until smooth. 

2. Gradually add the eggs, mixing well. 

3. Fold in the sifted all-purpose flour, followed by the 70-30-38 chocolate. 

4. Portion the dough into 350g balls. 

5. Allow the dough to rest at room temperature, then bake at 150°C for 15-20 minutes, keeping the dough in a ball shape to maintain a soft centre. 

1. Combine the milk and cream in a saucepan over medium heat. 

2. When the mixture reaches 40°C, gradually add the remaining dry ingredients, whisking continuously to prevent clumping. 

3. Continue cooking to 85°C, stirring constantly until the base thickens. 

4. Remove from the heat and add the scraped vanilla bean and brown butter. 

5. Homogenise thoroughly using a hand blender until completely smooth. 

6. Cool the base quickly, then refrigerate and allow it to rest for 6-12 hours. 

7. Before churning, blend the base again with a hand blender until smooth. 

8. Churn the base in an ice cream machine according to the manufacturer’s instructions. 

1. Combine the whipping cream, glucose #1, butter and salt in a saucepan. Warm over medium heat to a gentle simmer, keeping it hot without boiling. 

2. In a separate pan, cook the glucose #2 and sugar to create a caramel. 

3. Turn off the heat. Slowly add the warmed dairy to the caramel in small increments, whisking continuously. 

4. Return to medium-high heat and cook the caramel to 105°C. 

5. Pour the caramel over the chocolate and emulsify with a hand blender until smooth and glossy. 

6. Cool slightly or pour the hot caramel directly into a piping bag and seal as desired. 

7. Cool the bag on a room temperature table until it reaches 30°C.

1. Portion the cookie dough into 350 g balls and bring to room temperature. 

2. Place the dough into cast iron skillets and bake at 160°C for 20-23 minutes. 

3. Remove from the oven and immediately top the hot cookie with cubes of the salted caramel. 

4. Scoop a generous portion of vanilla bean ice cream onto the centre of the cookie. 

5. Garnish with grated Callebaut 823 and 811 chocolate. 

6. Finish by drizzling salted caramel on top.