Salted Caramel Chocolate Chip Bars

Ingredients (16-20 bars {depending on how t)

For the bars

• 2 1/8 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 12 tablespoons butter, melted and cooled to room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

For the caramel sauce

• 1 cup sugar
• 3 ounces (6 tablespoons) unsalted butter
• 1/2 cup plus two tablespoons heavy cream, at room temperature
• sprinkling of kosher salt

Instructions

In a bowl, whisk together flour, cinnamon, salt, and baking soda. Set aside.

Using a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Add the dry ingredients in batches and mix on low, until just combined. Using a spatula, fold in the chocolate chips.

Preheat oven to 325 degrees. Prepare a 2-quart baking pan–I used an 11×7 glass Pyrex dish–with nonstick cooking spray and set aside.

While the over is preheating, make the caramel sauce.

Using a larger pot than you think you’ll need, melt the sugar over moderately high heat. Cook the liquefied sugar until it is a dark amber color.

Add the butter and allow it to melt completely before removing it from the heat. Stir in the heavy cream–it will bubble up. Sprinkle with kosher salt to taste. Allow to cool to room temperature.

Spread half of the cookie dough in the bottom of the prepared pan.

Pour 1/2-3/4 cup of the caramel sauce evenly over the first layer of cookie dough. Refrigerate the rest of the caramel sauce, and serve it over everything. My favorite way to eat it is with a spoon.

Scoop the rest of the cookie dough on to the caramel layer. Spread evenly to cover the caramel.

Bake for 30-35 minutes, until golden brown on top and baked through.

Allow to cool completely on a wire rack. To cut the bars neatly, refrigerate for a few hours and then cut and serve.