STEP ONE: Cookie dough-either use 1 1b, 6 ounces of Pillsbury or make this recipe:
1 cup plus 2 tablespoons flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
6 Tablespoons soft butter
1/2 cup light brown sugar
1/4 cup regular sugar
1 tsp. vanilla extract
BEST SALTED CARAMEL RECIPE-(This can be made a day ahead of time and makes 2 cups-save rest for another use!)
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick….only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient…you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long…ever!!!! TOO delicious!! Makes 2 cups
4 ounces butter
8 ounces dark chocolate chips