Chocolate Chip Cookie With Caramel Sauce Sundae - flour

Method

• 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.
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.
• 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 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.
• Place caramel sauce in a jar like a jelly or jam jar.
• It will stay good in the refrigerator up to 30 days.
• TO Make Cookies:.
• In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed.
• Set aside.
• Using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
• Add both sugars and beat on high 1-2 minutes.
• Add eggs and vanilla.
• Beat until fully incorporated.
• Switch to a paddle attachment.
• Add the chocolate chips and mix gently.
• Add the flour mixture and mix until just incorporated.
• 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.
• 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.
• 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.
• 15-20 minutes before baking, position the oven rack to the second highest setting.
• Preheat the oven to 375.
• 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.
• Leave the cookies on the cookie sheet for 2 minutes.
• Remove them to a cooling rack so they will cool evenly.
• Wait ten minutes,.
• Place 2 cookies on each plate.
• Top with 1 scoop of ice cream and drizzle with the caramel sauce.