Prepare a salted caramel sauce and allow to cool. 

Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper. 

In the bowl of an electric stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter or margarine with the sugars until smooth. Add in the eggs and vanilla and mix again until smooth. Add in the flour, baking powder, and salt; mix on low until combined. Stir in the chocolate chips. Press half the dough into the bottom of the prepared baking pan. Pour cooled caramel on top of the batter, trying to keep the caramel away from the edges. Carefully drop and spread the rest of the cookie dough on top of the caramel. Bake at 350°F for 25-35 minutes. 

Serve warm, cold, or at room temperature, drizzled with additional caramel sauce.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW

Late Winter 2015 Magazine Purim