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.
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.
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.
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
Source: Heavenly Treats and Treasures
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.
Wow! Looks crazy good 🙂
Haha -sometimes I feel like a large child with power too 🙂 This is so drool worthy
Oh. My. GOSH. Cookies this big should be illegal… I really have no willpower where they’re concerned, either, so I’d probably eat this entire thing in one sitting (and then feel very, very bad afterwards). The salted caramel drizzle sounds positively genius, too.
This looks so good, even better that there is caramel on top!
Dude, I am EXACTLY the same way! Except…I don’t stop at cookies. Cake, cupcakes, pie, brownies. None of them stand a chance.
Deep dish cookie sounds kinda like heaven.
This is amazing and it is fantastic and it is terrific. I think, you get the idea.
Please link this up to Bake with Bizzy. I want it, on my blog, so I can make it and not forget it. Thanks.
http://bizzybakesb.blogspot.com/2011/09/bake-with-bizzy.html
I see how it is. You are trying to kill me.
So delicious! Can I just take that whole pan and a spoon? Maybe a glass of milk. And yes, the whole point of being an adult is to completely abuse the ultimate powers that come with it 🙂
Now that’s my idea of a cookie! Pass the spoon.
Looks crazy delish! A child with power – oh how true that is! Hope you enjoyed it!
Beautiful photos! Love the drizzle. I’m a sucker for caramel 🙂 Make it salted caramel and I’m sold!
Ah!! This looks so good!The added drizzle is perfect!
I bet this would be amazing warm with some ice cream on top!
Oh I’ve totally had cookies for breakfast, though usually snuck while the kids aren’t looking haha. Love this idea and it’d be amazing with a big scoop of ice cream!
Oh my your cookie looks wonderful. I’m like you and can’t pass up a good cookie any time of the day or night so I tend to bake when I can package them up and quickly get everything out of the house.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Welsh Cakes.
Lisa~~
Cook Lisa Cook
Oh wow! That would wipe out all my diet plans. What a decadent treat.
YUM!!! Wow, this cookie looks absolutely delicious…delicious! 🙂
Oh wow do I need to make this ASAP!! And can I just say that I love you even more because of the salted caramel sauce? 😉
P.S. I’ll be calling you sometime this week!
When I was little I told my mom I was going to eat only cookie dough when I grew up. Your intro made me laugh so hard b/c of that.
Oh my! Reminds me of the pizookies we love to get from BJ’s pizza. I really don’t need a way to make them myself at home, but I may have to!
You’re in love with Art, I’m in love with this cookie. Amazing! Love the addition of salted caramel.
Oh wow. It’s like a cookie cake. The ultimate cookie! And I’m totally with you on just being a kid in a grown-up body. Whenever I make cookies if there are any leftover my husband and I eat them for breakfast the next day… that’s why I’ve started only baking a few at a time and freezing the rest for later!
I HAD to pin this so I can make this! Looks amazing!!!
What an interesting recipe – I’ve never heard of a deep dish chocolate chip cookie. Your photos are fabulous – I’m sure the “Southern Mom” from Heavenly Treats and Treasures will be thrilled with your post!
🙂
ButterYum
PS – I’ll be joining the SRC for the first time next week… I hope you’ll stop by.
OMG!! Look at that COOKIE!! I can just see it filled with vanilla IC. Have.To.Make.Cookie!!!
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! 🙂
Mouth is watering!! So good!
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?
Wow, it looks incredible. Why do I always find these recipes when I’m dieting?!