Chocolate Chip Cookie and Caramel Sundae
Ready In: 1 hr 45 mins
Serves: 18
Yields: 1 cookie caramel sundae
Ingredients
COOKIES
- 2 3⁄4 cups unbleached all-purpose flour (King Arthur)
- 1 teaspoon baking soda
- 2 teaspoons salt (divided)
- 1 cup unsalted butter (softened)
- 1⁄2 cup shortening (Crisco-plain)
- 1 cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract (real not imitation)
- 1 1⁄4 cups semi-sweet chocolate chips (Ghirardelli)
CARAMEL SAUCE
- 1 cup white 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 (we prefer Blue Bell)
Directions
- In large mixing bowl add flour, 1 teaspoon sea salt and baking soda and whisk until all ingredients are well blended. Set aside.
- It's easiest to use a stand mixer but if you don't have one a hand mixer will do. Cream the butter and shortening until light and fluffy approximately 2-3 minutes.
- Add both sugars and beat on high (stand mixer) 1-2 minutes until well blended. Add eggs one at a time and beat well between each egg. Add vanilla and beat until fluffy and well incorporated approximately 2 minutes. Add chocolate chips and fold into batter on low with a stand mixer or by hand with wooden spoon. Add the flour 1 cup at a time mixing on low until just incorporated. Don't over beat. Test the dough. It should feel slightly sticky but shouldn't stick to your fingers. If too sticky add 1 tablespoon of flour at a time until correct consistency.
- Using your hands form dough into 1 1/2 inch balls (see photo). Place on un-greased cookie sheet 3 inches apart. Cover with plastic wrap (Glad or Saran) and place in refrigerator for 45 minutes (But the dough can stay in the refrigerator up to 2 days or in freezer up to 6 months).
- Place rack on the 2nd highest setting and preheat oven for 20 minutes on 375.
- Sprinkle each cookie with a small pinch of salt.
- Bake for 10 minutes. Remove and using a spatula, flatten slightly to about 1/4 inch tall and place back in oven for additional 4 minutes. Remove from oven and let cool on cookie sheet for 2 minutes. Then gently move off cookie sheet to cooling rack for 10 minutes.
- TO MAKE CARAMEL SAUCE.
- 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.
- Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes. (SEE PHOTO).
- Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes. (SEE PHOTO).
- 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. (SEE PHOTO) 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 white 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.
- TO ASSEMBLE.
- Place 1 warmed cookie on plate (you can reheat cookie in oven at 175 for 3 minutes). Add one scoop vanilla ice cream then generously drizzle with caramel sauce. Eat with a fork.
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