Ingredients
- For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- For the Topping:
- 1 cup semi-sweet chocolate chips (plus extra for garnish)
- ½ cup caramel sauce, warmed slightly
- Flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-inch round pizza pan or line a rimmed baking sheet with parchment paper.
- Cream softened butter, granulated sugar, and brown sugar in a large bowl until fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Press the dough evenly into the prepared pan, about ¼-inch thick, with a slightly thicker edge.
- Bake for 12–15 minutes, or until edges are golden and center is just set. Let cool slightly.
- While still warm, drizzle caramel sauce evenly over the cookie base. Sprinkle chocolate chips on top to melt slightly.
- Optionally, sprinkle flaky sea salt over the top. Let cool completely before slicing into wedges.
Notes
- Do not overbake the crust — remove when center is just set.
- Store in an airtight container at room temp (3 days), fridge (1 week), or freezer (2 months).
- Reheat individual slices for 10–15 seconds in the microwave for a gooey texture.
- Customize with peanut butter chips, chopped nuts, marshmallows, or sprinkles.
- Use store-bought dough for a faster version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
