Chocolate Chunk Cookie with Vanilla Ice Cream and Salted Caramel


3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate, cut or broken into chunks


Salted Caramel Sauce

1 1/4 cup brown sugar

1/3 cup water

1/2 cup salted butter

3/4 cup 35% cream


Preheat oven to 350°F. Cream butter and both sugars until smooth. Add egg and vanilla and blend in. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add to butter mixture and mix until just blended. Fold in chunks of chocolate.

Butter a small skillet and press in about 1 inch of cookie dough to cover the base of the pan (wrap the remaining cookie dough in plastic wrap and keep in the freezer for fresh baked cookies anytime). Place the skillet on a baking sheet before placing in the oven. Bake until just golden brown around the edges, between 15-20 minutes. While the cookie is cooling make the caramel sauce. In a heavy saucepan over low heat, combine sugar and water. Cook until sugar is dissolved. Add the butter, let it come to a boil and cook until it reaches a golden caramel color. Remove from heat and add cream, whisk to combine and put back on stove on low heat. Let it cook on low for about 25 minutes until it reaches a creamy consistency.


To serve:

Top the cookie with vanilla ice cream and caramel sauce.