Chocolate Chip Cookie With Caramel Sauce Sundae

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons salt (divided)
• 1/2 cup crisco (plain)
• 1/2 cup unsalted butter (room temperature)
• 1 cup light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract (real)
• 1 1/2 cups semi-sweet chocolate chips (ghirardelli)
• 1 cup sugar
• 1/3 cup water
• 1/2 cup heavy cream
• 1/8 teaspoon sea salt
• 2 tablespoons salted butter
• 1/2 gallon vanilla ice cream

Recipe

• 1 to make caramel sauce:.
• 2 using a medium sized sauce pan pour in the water and sugar. over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. approximately 4 minutes.
• 3 turn heat to medium high. stop stirring and let mixture boil until it starts to turn a golden brown approximately 6-7 minutes.
• 4 lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown approximately 1-2 minutes.
• 5 add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. using a spatula continue stirring until completely mixed. let cool. here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. then add 1/2 cup water and 1/2 cup vinegar and bring to a boil. let boil for 2-3 minutes. empty water/vinegar mix and wash normally. the pan will be completely clean.
• 6 place caramel sauce in a jar like a jelly or jam jar. it will stay good in the refrigerator up to 30 days.
• 7 to make cookies:.
• 8 in a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed. set aside.
• 9 using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
• 10 add both sugars and beat on high 1-2 minutes. add eggs and vanilla. beat until fully incorporated.
• 11 switch to a paddle attachment. add the chocolate chips and mix gently.
• 12 add the flour mixture and mix until just incorporated.
• 13 touch test the dough. it should feel slightly sticky, but not much should stick to your finger. if it is very sticky add flour 2t (.5 oz) at a time.
• 14 using your hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above). place on an ungreased cookie sheet 3 inches apart. sprinkle a pinch of salt on each ball of dough.
• 15 cover and refrigerate 30 minutes or until firm. you can hold the dough up to two days in the refrigerator or up to six months in the freezer.
• 16 15-20 minutes before baking, position the oven rack to the second highest setting. preheat the oven to 375.
• 17 remove the dough from the refrigerator and bake 8-10 minutes. they are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
• 18 leave the cookies on the cookie sheet for 2 minutes. remove them to a cooling rack so they will cool evenly. wait ten minutes,.
• 19 place 2 cookies on each plate. top with 1 scoop of ice cream and drizzle with the caramel sauce.