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1
Preheat the oven to 350F.
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2
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2 minutes.
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4
Add the egg and vanilla; mix until they are fully incorporated.
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5
Add the flour mixture, and beat until just combined.
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6
Stir in the chocolate chips.
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7
Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan.
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8
Bake until the edges are brown and the top is golden, 40 to 45 minutes.
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9
Dont overbake; it will continue to cook a few minutes out of the oven.
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10
Transfer to a wire rack to cool, 15 to 20 minutes.
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11
Cut into 8 wedges.
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12
Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
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13
In a small saucepan, combine the sugar, salt, and water.
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14
Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
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15
Remove from heat.
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16
Stir in the heavy cream; add the butter, and stir until combined.
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17
Let cool to room temperature; stir in the vanilla.
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18
The sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
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19
Reheat gently; serve at room temperature.
