Ingredients:

  • 1/2 cup Granulated Sugar (for caramel)
  • 2 tablespoons Water (for caramel)
  • 1/4 cup Double Cream (Heavy Whipping Cream), warmed
  • 2 tablespoons Unsalted Butter, cut into small cubes (for caramel)
  • 1/2 teaspoon Flaky Sea Salt (Maldon or similar)
  • 1 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar (for dough)
  • 2 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 3/4 cup Chocolate Chips (Milk or Semi-Sweet)
  • 1/2 cup Chopped Pecans or Walnuts (Optional)

Instructions:

  1. Prepare the Salted Caramel: In a medium saucepan, combine granulated sugar and water. Heat over medium-high heat without stirring (swirl gently) until the mixture turns a deep amber colour, resembling rich toffee.
  2. Deglaze the caramel: Immediately remove the pan from the heat. Carefully whisk in the warm double cream (it will bubble vigorously—stand back!).
  3. Finish the caramel: Whisk in the cold butter cubes and sea salt until smooth. Set aside to cool slightly.
  4. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet if needed.
  5. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  6. Cream Butter and Sugars: In an electric mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes) to properly aerate the dough.
  7. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract, scraping down the sides of the bowl between additions.
  8. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  9. Fold In: Gently fold in the chocolate chips and optional nuts using a rubber spatula.
  10. Chill (Recommended): Cover the bowl and chill the dough for 20 minutes to prevent the cookie from spreading too thinly.
  11. Press Dough: Press the chilled dough evenly into the bottom of the prepared 10-inch skillet.
  12. Drizzle Caramel: Drizzle about half of the prepared salted caramel sauce over the top of the dough, swirling it slightly into the surface.
  13. Bake: Bake for 25 to 30 minutes at 350°F (175°C). The edges should be set and golden brown, and the centre should still look slightly underdone and soft.
  14. Rest: Remove from the oven and allow to cool on a wire rack for 10-15 minutes before serving.
  15. Serve Hot: Drizzle the remaining salted caramel sauce over the top immediately before serving. Serve straight from the pan, ideally with vanilla bean ice cream.