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.