Serves 8
45 min
Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt
Recipe GLPRe0106f844b66b8
A decadent skillet cookie featuring layers of rich chocolate chip dough sandwiching a melted caramel center, finished with a sprinkle of coarse sea salt. This indulgent dessert combines buttery, chewy cookie texture with smooth caramel and dark chocolate chunks, baked until golden and served warm or at room temperature.
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Ingredients
17 tablespoons unsalted butter, divided
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons real maple syrup
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
1 cup chocolate chunks or chopped dark chocolate
½ cup milk chocolate chips
½ cup caramel pieces
3 tablespoons heavy whipping cream
Coarse sea salt to taste for finishing
Directions
Preheat your oven to 350°F (175°C). Gently warm 9 tablespoons of butter in the microwave for about 30 seconds until it is partially melted and soft. Remove and set aside. Then microwave the remaining 8 tablespoons of butter for approximately 10 seconds—it should be soft enough to indent easily with a finger, but not fully melted.
Using an electric mixer, combine all the softened butter with the granulated sugar and packed brown sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and creamed together.
Add the vanilla extract and maple syrup to the creamed mixture. Continue beating on medium speed until the mixture is smooth and well incorporated, about 1 minute.
Add both eggs to the mixture one at a time, beating on low speed after each addition. Mix until just combined and no streaks of egg white remain—do not overmix.
In a small bowl, whisk together the flour, baking soda, and table salt. Gradually add this dry mixture to the butter mixture in batches, mixing on low speed until just combined after each addition. The dough should feel relatively dry to the touch. If the dough feels sticky when you touch it, add a few more tablespoons of flour, one at a time, until it no longer sticks to your hands.
Fold in the dark chocolate chunks and milk chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough. In a separate microwave-safe bowl, combine the caramel pieces and heavy whipping cream. Microwave for 1-2 minutes, stirring at the halfway point, until the caramel is melted and smooth.
Line a 9-inch cast iron skillet (or larger) with parchment paper. Press half of the cookie dough mixture firmly and evenly into the bottom of the prepared skillet, creating an even layer.
Pour the melted caramel mixture evenly over the dough layer. Using the back of a spoon, carefully spread the caramel to create an even distribution, leaving about ½ inch from the edges.
Top the caramel with the remaining half of the cookie dough, pressing and spreading it gently to cover the caramel layer and seal the edges.
Bake in the preheated 350°F oven for 15-20 minutes, until the top is light golden brown and a toothpick inserted near the edge comes out with just a few moist crumbs. The center will continue to set as it cools.
Remove the skillet from the oven and immediately sprinkle the top generously with coarse sea salt to taste. Allow the cookie to cool and rest in the skillet for at least 1 hour (or up to several hours) so that the layers set firmly before cutting. This resting period ensures clean, intact slices. Serve at room temperature or warm, cut into 8 wedges.
