This giant chocolate chip cookie for one is what you need on call for all moments of despair. Heck, even for celebrations! This simple easy, 5 minutes of work, 10 minutes of patience provides you a decadent reward of gooey, fudgy chocolate chip cookie. Add a dollop of ice cream if need be!

I always like to end on a sweet note and this is the most delicious sweet note ever with my collaboration with AL Chipino! And let me say, this was an utter delight to make – dark chocolate, caramel squares, a hint of cinnamon and crunchy sea salt and pepper tortilla chips on top. And I love that it looks so fancy, yet is made so easily – all it requires is two double boilers, a baking tray and sheet and a little bit of time and patience. I use ready caramel squares that I had lying in my drawer from my last candy run, and swirled it in with dark chocolate and some cinnamon and for the extra bit of crunch – AL Chipino Sea Salt and Pepper tortilla chips. Serve this with ice cream, eat it on its on, add it to your dessert – whatever it is, it will not last long on the table.   Buy AL Chipino: here  Photo Credits: The Kitchen Trail The Recipe Serves 4 Ingredients Instructions Prepare a baking tray with parchment paper. Break the tortilla chips into smaller pieces and set aside. Place the chocolate in a double boiler to melt. Place the caramel squares and butter in a double boiler. Stir frequently. Remove once melted and immediately stir in the cinnamon and combine. First pour the chocolate onto the parchment paper and spread out with an offset spatula gently, into your desired thickness level. Drop the caramel on top of the chocolate at various places and swirl with a toothpick. Immediately press the tortilla chips on top. Place the tray in the fridge to set for at least two hours. Remove from the fridge when ready to serve. Break into pieces and serve with vanilla ice cream.