Recipe information
Yield
serves 8
Ingredients
2
1
1
3
1
3
1
2
1
2
Caramel Sauce
1
1
1
1
2
1
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Preparation
Step 1
Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla; mix until they are fully incorporated. Add the flour mixture, and beat until just combined. Stir in the chocolate chips.
Step 2
Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and the top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
Caramel Sauce
Step 3
In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
Step 4
Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.
