It’s been a rough few days. Nothing serious but I feel like a hormonal mess. Do you remember the days when you only had to care for yourself? When if you needed to take a weekend to wallow, that was perfectly acceptable? I’m not so much complaining as I am making an observation; in fact, I love that this kid keeps me in check. I’m less likely to fall into habits like, say, eating ice cream for breakfast, because I’m striving to model good eating habits.

Of course, that doesn’t mean we don’t get treats…

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Some food is good for the body and some is good for the soul; this recipe is the latter. I love making desserts with a healthy twist, but some situations call for the comfort of butter, sugar, and flour. In this case, it’s a classic chocolate chip cookie – two, actually, with a generous amount of salted caramel frosting sandwiched in between. It’s decadent and satisfying. It’s homey and comforting.

If you have an opportunity to take a nap sometime soon, this is just the thing to eat beforehand.

Chocolate Chip Cookies
adapted from Baking at Home with The Culinary Institute of America

1 1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 c (1 stick) unsalted butter, room temperature
1/2 c sugar
1/3 c tightly packed dark brown sugar
1 egg, room temperature
1/2 tsp vanilla
1 c semisweet or bittersweet chocolate chips

1. Preheat oven to 375 degrees F. Grease a baking sheet or line with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda.

2. In the bowl of a stand mixer with a paddle attachment (or use a large bowl and handheld mixer), beat the butter, sugar, and dark brown sugar on high until light and fluffy. Reduce the speed to low, add the egg and vanilla, and beat until just combined. Add the flour mixture and chocolate chips and beat on low or stir until just combined.

3. Scoop the cookie batter onto the baking sheet, spacing each cookie at least 2 inches apart. Bake 10-15 minutes until the edges start to turn golden brown. I used a 2-tablespoon scoop and the cookies took 12 minutes. Allow to cook at least a little bit before eating or fully before making cookie sandwiches. To make the sandwiches, add several tablespoons (or whatever amount desired) of Salted Caramel Buttercream (recipe below) to half of the cookies and top with another cookie.

Makes about 20 cookies or 10 cookie sandwiches

Salted Caramel Buttercream

1/2 c sugar
2 tbsp water
1/4 c heavy cream
1/2 tsp salt
3/4 c (1 1/2 sticks) butter, room temperature, divided use

1. Add the sugar and water to a small saucepan over medium-high heat. Let the mixture boil and keep a close eye on it until it turns a light amber color, then remove from heat, add the heavy cream, 1/4 c (1/2 stick) of the butter and the salt, whisking to combine. Pour the caramel into a bowl and allow to cool to room temperature. (You can speed up the cooling by putting the bowl in the freezer and stirring frequently.)

2. Add the remaining 1/2 c (1 stick) butter to the bowl of a stand mixer with a paddle attachment (or use a medium bowl and handheld mixer), and beat on high until light and fluffy. Add 1/3 c of the caramel and beat on high until combined and fluffy.