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Deep Dish Chocolate Chip Cookie

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This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

If there is one thing I love it’s cookies.  When I make them at home I generally have to cut the recipe in half and then give most of them away.   If I didn’t I would just sit around eating warm cookies all day. I’m not even lying. I totally would.

I would wake up, wonder into the kitchen, see the cookies and think to myself “I’m an adult now. I can do whatever I want. That cookie looks good and I can eat it for breakfast if I want.”  I would then grab the cookie and have cookies for breakfast. I’m not really an adult. I’m just a large child with power. This usually does not work well for me.

This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

Since I have a love of cookies, and it’s Secret Recipe Club time,  it was a no brainer that I would choose the amazing colossal cookie recipe I saw on Heavenly Treats and Treasures.  I made the cookie close to the directions except I switched up the baking vessel and I decided to make a salted caramel sauce instead of a normal caramel sauce.

This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

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Deep Dish Chocolate Chip Cookie

This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

Yield: 1 12 inch cookie

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 80 minutes

Ingredients:

For Cookie:

  • 1 pound unsalted butter
  • 1 vanilla bean, seeds scraped out
  • 1-3/4 cups granulated sugar
  • 2-1/4 cups packed light brown sugar
  • 4 large eggs, room temperature
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds dark chocolate chips

For Topping:

  • Chocolate, melted
  • Salted caramel

For Salted Caramel:

  • 12 Kraft caramels, unwrapped
  • 2 tablespoons heavy cream
  • Sea salt, fleur de sel

Directions:

Cut each stick of unsalted butter into quarters. Add butter, 1 vanilla bean and the seeds to a medium saucepan. Heat on medium, stirring occasionally, until the butter turns golden and smells nutty. If will foam and then begin to clear when it is almost ready. Remove butter from the heat and cool it slightly. Remove the vanilla bean, then cover and place it in the fridge for about 20-30 minutes, until it's the consistency of softened butter.

Preheat oven to 350 degrees F. Lightly grease a 12" cast iron skillet with canola oil.

In the bowl of your stand mixer, using the paddle attachment, cream the butter and sugars on medium speed. Add the eggs, one at a time, mixing well before adding each one.

Add vanilla to the egg mixture and beat until well blended.

In a separate bowl, whisk flours, baking powder, baking soda, and salt until well blended.

Add 1/3 of flour mixture at a time to the batter, using an on/off pulsing motion until just about incorporated. After you add the last 1/3 of the flour, stop mixing just before it's all incorporated. Add the chocolate, a little at a time, mixing on low speed just until incorporated.

Spread 1/3 of the dough into the prepared cast iron skillet (Or you can use a smaller baking vessel, or make cookies). Bake for about 25-30 minutes on the center rack, just until golden on the edges but still soft in the center. Don't over bake!! It will continue to bake in the skillet when you remove it from the oven.

Cool on a baking rack for about 10 minutes, then drizzle with chocolate and salted caramel if desired.

Enjoy the cookie warm, or once it's cool, cover it with plastic wrap and keep it for up to 2 days at room temperature. You can also flip the cookie out of the skillet after it's cooled about 20 minutes: place a plate upside down on top of the skillet, then turn the skillet over. The cookie should pop right out.

Salted Caramel Sauce:
Melt down unwrapped caramel with heavy cream. Once melted add in a few sprinkles of good quality sea salt. I used fleur de sel.

This super deep dish chocolate chip cookie is packed full of flavor and drizzled with melted chocolate and lots of salted caramel.

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I'm in love...

Julia at Cafe Lula

Monday 17th of October 2011

Wow, it looks incredible. Why do I always find these recipes when I'm dieting?!

Friday Favorites – Episode 106 | my kitchen addiction

Friday 23rd of September 2011

[...] inviting when the weather is chilly. So, it should be no surprise that I am just swooning over this Deep Dish Chocolate Chip Cookie from Nutmeg Nanny. Would it be so bad if I made it and subbed some mini peanut butter cups for the chocolate [...]

Jen @ My Kitchen Addiction

Tuesday 20th of September 2011

Oh my goodness... I cannot wait to make this. I know my hubby will just LOVE it. Is it bad that I am thinking of topping it with ice cream, hot fudge and whipped cream?

Erin @ Dinners, Dishes and Desserts

Tuesday 20th of September 2011

Mouth is watering!! So good!

Lisa

Friday 16th of September 2011

I have never heard of a deep dish cookie, but technically, it's one cookie, so we each get one, right? I could and would eat the whole dish! It looks amazing and I definitely would have chosen this too! :)