Leisure Fan Club

Preheat the oven to 350° Fahrenheit. Grease a 10 inch oven safe skillet with butter or cooking spray.
Using a hand or stand mixer, cream together the butter and sugars until they're light and fluffy.
Add the eggs and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula if necessary.
In a separate bowl, add the flour, baking soda and salt and whisk to combine.
Add the dry ingredients you just mixed to the bowl with the wet ingredients. Mix until just combined, being careful not to over-mix. Then gently fold in the chocolate chips.
Take half the dough and press it into the bottom of your greased skillet. Then add 6-8 tbsp miso caramel on top of that and smooth with a spatula. Finally, add the rest of the cookie dough in clumps, pressing down so that it's covering all the caramel.
Bake for 25-35 minutes, or until almost set (the center should wobble just a little bit if you jostle the pan).
Let cool for a few minutes and then dig in! (This is also incredible when topped with vanilla ice cream.)


Miso Caramel Sauce
Melt the sugar in a small saucepan over medium heat. Stir frequently. This should somewhere in the realm of 5-10 minutes. If it starts to get super clumpy, lower the heat.
Add in the butter and whisk to combine.
Once the butter has been fully incorporated, lower the heat (to medium low, if it's not already there) and slowly pour in the cream with one hand while whisking with the other. It may get pretty bubbly, so be careful!
Add in the miso and vanilla extract and whisk until fully incorporated. Then transfer to an airtight container and let it cool! (Oh, and if your sauce contains a lot of clumps, strain it before letting it cool. Don't feel bad – sugar work is hard!)