Instructions

Preheat the oven to 350°F and grease a 9x13 baking dish.

In a small saucepan melt the butter. Continue to simmer until the milk solids rise to the top then gently sink as they caramelize. The butter will shift in color and smell nutty.

In a large bowl combine the sugars and stir in the browned butter. Stir in the eggs, and vanilla, then the flour, baking soda and sea salt until everything is well combined. Stir in the chocolate.

Add the batter to the baking dish then press in with the back of a spatula or wooden spoon. If it starts to stick I like to lightly wet my hands with just a touch of water then press in the dough. Finish with the flake salt then bake for 15 to 20 minutes or until the edges are deeply golden and the middle is set.

While the base cools prepare the caramel.

Combine the sugar, golden syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.

Place the lid on the pan and put over high heat. Having the lid on during the first few minutes of boiling creates condensation that further helps to wash away any sugar that may be left on the sides of the pan. After 5 minutes remove the lid and let the caramel continue to boil until it reaches 300 degrees F. If some of the caramel starts to color you can gently swirl the pot to combine.

Add the cream, butter and salt once it has reached 300 degrees F and then continue to cook until the caramel reaches 248 degrees F. At that point remove the pan from the heat and pour over the chocolate chip cookie base.

Refrigerate to cool.

For the chocolate glaze add the chocolate and the butter to a microwave safe bowl. Microwave at 30 second intervals, stirring well in between each eating, until completely melted. Pour this over the cooled caramel and spread into an even layer. Top with the flake salt. Refrigerate until the chocolate is firm then slice and serve.