Not only is it nice to nail the caramelization effect, but seeing flecks of vanilla in there with it is just awesome. The flavor of the two together is dreamy.
Results of the most recent recipe variation are pretty nice. The texture is a little lighter, while still appropriately chewy. The butteriness, too, is up now that the dough is almost 64% butter-to-flour vs. 55% in the last version.
Since this light dough is cooking up with more volume, I’m going to trim back the amount I flop on the iron. We’ll see how 100g dough with 27g of pearl sugar goes. Not sure if I have any immediate thoughts on further tweaking the recipe; I might nudge up the butter, muscovado and vanilla slightly. We shall see.