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1
In large mixing bowl add flour, 1 teaspoon sea salt and baking soda and whisk until all ingredients are well blended.
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2
Set aside.
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3
It's easiest to use a stand mixer but if you don't have one a hand mixer will do.
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4
Cream the butter and shortening until light and fluffy approximately 2-3 minutes.
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5
Add both sugars and beat on high (stand mixer) 1-2 minutes until well blended.
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6
Add eggs one at a time and beat well between each egg.
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7
Add vanilla and beat until fluffy and well incorporated approximately 2 minutes.
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8
Add chocolate chips and fold into batter on low with a stand mixer or by hand with wooden spoon.
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9
Add the flour 1 cup at a time mixing on low until just incorporated.
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10
Don't over beat.
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11
Test the dough.
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12
It should feel slightly sticky but shouldn't stick to your fingers.
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13
If too sticky add 1 tablespoon of flour at a time until correct consistency.
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14
Using your hands form dough into 1 1/2 inch balls (see photo).
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15
Place on un-greased cookie sheet 3 inches apart.
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16
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).
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17
Place rack on the 2nd highest setting and preheat oven for 20 minutes on 375.
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18
Sprinkle each cookie with a small pinch of salt.
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19
Bake for 10 minutes.
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20
Remove and using a spatula, flatten slightly to about 1/4 inch tall and place back in oven for additional 4 minutes.
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21
Remove from oven and let cool on cookie sheet for 2 minutes.
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22
Then gently move off cookie sheet to cooling rack for 10 minutes.
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23
TO MAKE CARAMEL SAUCE.
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24
Using a medium sized sauce pan pour in the water and sugar.
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25
Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved.
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26
Approximately 4 minutes.
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27
Turn heat to medium high.
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28
STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.
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29
(SEE PHOTO).
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30
Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.
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31
(SEE PHOTO).
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32
Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together.
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33
Using a spatula continue stirring until completely mixed.
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34
Let cool.
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35
(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.
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36
Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil.
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37
Let boil for 2-3 minutes.
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38
Empty water/vinegar mix and wash normally.
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39
The pan will be completely clean.
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40
TO ASSEMBLE.
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41
Place 1 warmed cookie on plate (you can reheat cookie in oven at 175 for 3 minutes).
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42
Add one scoop vanilla ice cream then generously drizzle with caramel sauce.
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43
Eat with a fork.
