Recipe: Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt

It’s the weekend, why not get your creative head on today and try out this latest recipe we discovered, to make this delicious Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt. It suits anyone with a sweet tooth, and it’s easy and fun to make.

Serves: 8-12 huge slices, but appropriate servings would be more like 20+

INGREDIENTS

17 tablespoons butter
1 cup granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla
2 tablespoons real maple syrup
2 eggs
2¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chunks
½ cup milk chocolate chips
½ cup caramel pieces (like this)
3 tablespoons heavy whipping cream
coarse sea salt to taste

INSTRUCTIONS

Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

Gracie Finch

For more information on this recipe click here.