Chocolate Salted Caramel Cookie Cake: A Sweet and Savory Delight

A chocolate salted caramel cookie cake is the perfect dessert for any occasion. It's a decadent combination of chocolate chip cookies, salted caramel, and a rich chocolate ganache. And it's surprisingly easy to make.

Ingredients:

For the cookie cake:

* 1 box chocolate chip cookie mix
* 1/2 cup water
* 1/4 cup melted butter
* 1 egg

For the salted caramel:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup heavy cream
* 1/4 cup unsalted butter, cut into small pieces
* 1/2 teaspoon salt

For the chocolate ganache:

* 8 ounces semisweet chocolate, finely chopped
* 1/2 cup heavy cream

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, combine the cookie mix, water, melted butter, and egg. Beat until well combined.
3. Press the cookie dough into the prepared baking pan. Bake for 12-15 minutes, or until golden brown.
4. To make the salted caramel, combine the sugar and water in a small saucepan over medium heat. Cook, stirring constantly, until the sugar has dissolved and the mixture turns a deep amber color.
5. Remove the saucepan from the heat and carefully whisk in the heavy cream. Then, whisk in the butter one piece at a time until smooth. Stir in the salt.
6. Spread the salted caramel over the warm cookie cake.
7. To make the chocolate ganache, combine the chocolate and heavy cream in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth.
8. Pour the chocolate ganache over the salted caramel layer. Spread it evenly to cover the cake completely.
9. Refrigerate the cake for at least 4 hours, or overnight, before serving.

Tips:

* For a richer flavor, use dark chocolate chips in the cookie cake and semisweet chocolate in the ganache.
* If you don't have heavy cream, you can substitute milk or half-and-half.
* To make the cake ahead of time, bake the cookie cake and let it cool completely. Then, spread on the salted caramel and chocolate ganache. Refrigerate the cake for up to 2 days before serving.
* This cake is also delicious served with ice cream or whipped cream.

Enjoy!