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To make Caramel Sauce:.
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Using a medium sized sauce pan pour in the water and sugar.
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Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved.
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Approximately 4 minutes.
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Turn heat to medium high.
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STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.
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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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Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together.
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Using a spatula continue stirring until completely mixed.
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Let cool.
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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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Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil.
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Let boil for 2-3 minutes.
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Empty water/vinegar mix and wash normally.
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The pan will be completely clean.
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Place caramel sauce in a jar like a jelly or jam jar.
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It will stay good in the refrigerator up to 30 days.
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TO Make Cookies:.
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In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed.
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Set aside.
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Using a wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.
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Add both sugars and beat on high 1-2 minutes.
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Add eggs and vanilla.
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Beat until fully incorporated.
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Switch to a paddle attachment.
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Add the chocolate chips and mix gently.
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Add the flour mixture and mix until just incorporated.
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Touch test the dough.
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It should feel slightly sticky, but not much should stick to your finger.
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If it is very sticky add flour 2T (.5 oz) at a time.
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Using your hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above).
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Place on an ungreased cookie sheet 3 inches apart.
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Sprinkle a pinch of salt on each ball of dough.
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Cover and refrigerate 30 minutes or until firm.
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You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
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15-20 minutes before baking, position the oven rack to the second highest setting.
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Preheat the oven to 375.
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Remove the dough from the refrigerator and bake 8-10 minutes.
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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.
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Leave the cookies on the cookie sheet for 2 minutes.
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Remove them to a cooling rack so they will cool evenly.
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Wait ten minutes,.
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Place 2 cookies on each plate.
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Top with 1 scoop of ice cream and drizzle with the caramel sauce.
