Ingredients

serves 8

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　3/4 cup (1 1/2 sticks) unsalted butter, softened

　　1/2 cup sugar

　　3/4 cup packed light-brown sugar

　　1 large egg

　　2 teaspoons pure vanilla extract

　　1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)

　　2 pints vanilla ice cream

　　Caramel Sauce (recipe follows)

　　

Caramel Sauce

1 cup sugar

　　1/4 teaspoon salt

　　1/4 cup water

　　1/2 cup heavy cream

　　2 tablespoons unsalted butter

　　1/2 teaspoon pure vanilla extract

　　(makes about 1 cup)

　　

Step 1

Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. 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. Add the egg and vanilla; mix until they are fully incorporated. Add the flour mixture, and beat until just combined. Stir in the chocolate chips.

　　

Step 2

Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and the top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

　　

Caramel Sauce

Step 3

In a small saucepan, combine the sugar, salt, and water. 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. Remove from heat.

　　

Step 4

Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.