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2 teaspoons fine sea salt1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature1 1/2 sticks unsalted butter, cubed12 ounces bittersweet chocolate, finely chopped2 tablespoons light corn syrupIn a medium bowl, whisk the flour with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes. Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes.
Let cool to room temperature, then stir in the cookie crumbs and honey.Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides. Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/2 cup of the filling in an even layer over the dough squares to within 1/2 inch of the edges.
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