In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Gently mix together before turning on the heat!

Over medium heat, bring the sugar mixture to a boil. Initially, bubbles will be fast and small, but as it caramelizes, they will slow down and become larger. Do not stir during this process, as it may cause crystallization.

Let the mixture boil until it turns golden brown. This may take a few minutes, so keep a close eye on it to avoid burning.

Heat the cream in the microwave for 1 minute.

Once the caramel achieves a golden brown color, remove it from heat and add the warm cream. Stir until the caramel and cream are thoroughly combined.

Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated. While it cools, make the cookie tart.

Preheat the oven to 350°F (175°C). Spray the sides and bottom of a 9-inch tart pan with a removable bottom with cooking spray. Set aside.

In a medium to large sized saucepan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.

In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour.

Whisk in the egg and whisk for 20 seconds. Stir in the vanilla.

With a rubber spatula, fold the dry ingredients into the wet ingredients, add the chocolate chips, and mix until no streaks of flour remain. Do not overmix.

Using your hand or a flat-bottomed cup, press this mixture into the bottom and sides of the tart pan. Make sure to press it into all the cracks and crevices.

Optionally, add a few extra chocolate chips on the top.

Bake for around 18-22 minutes or until the edges and top are golden brown, set on the edges, and have puffed up a little. When the tart is out of the oven and warm, take the bottom of the cup and press the edges of the cookie into the tart to slightly flatten it down. Let it cool for 15-20 minutes.

When the cookie tart has cooled, pour the cooled caramel sauce into the baked cookie crust.

Place in the fridge for at least 4 hours, preferably overnight to really set the caramel.

When you are ready to serve, make the ganache by heating the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.

Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.

With a small rubber spatula, stir until everything melts and the mixture is smooth.

Spread the chocolate ganache evenly over the chilled caramel filling using the back of a spoon or a small offset spatula.

Sprinkle a pinch of flaky salt over the ganache for a finishing touch. Serve!