1 ½ C unsalted butter
1 ½ c granulated sugar
2 large eggs
2 Tbsp. vanilla extract
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
4 c plus ¼ c all- purpose flour, divided
2c chocolate chips
1 (11-12 ounce) jar caramel or salted caramel ice cream topping
DirectionsPreheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray and line with parchment paper, set aside. Cream butter and sugar with a stand mixer fitted with the paddle attachment. Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth . Mix in the baking soda, cream of tartar, and salt. Slowly mix in 4 cups flour until mixture is just combined. Stir in chocolate chips.
Press about 2/3 of the mixture in the bottom and about ½ inch up the sides of the prepared pan. Stir in the caramel sauce and the remaining ¼ cup flour in a small bowl. Pour over the top of the dough. Drop spoonful of the remaining dough evenly over the top of the caramel.
Bake for 25-33 minutes, or until the top looks done and is golden around the edges. It will still be somewhat jiggly in the center. Cool completely before cutting. It’s easier to cut when it is chilled. Store in an airtight container for up to 3 days or freeze for up to 1 month. Enjoy!