Chocolate chip cookies are beloved by all. This recipe takes that love to a whole new level by stuffing the classic with caramel sauce and making one giant deep dish cookie. If you want to make this even faster you can use store bought cookie dough, but don’t use caramel sauce. It’s too liquidy and won’t hold up inside of the cookie. The cast iron skillet is really important for this dish as cast iron holds heat better. If you don’t have cast iron, expect to add 5-10 minutes of baking time. This cookie is a great crowd pleaser. A great large crowd pleaser at that. You can expect to get at least 18 rich slices out of this.

deepdishchocolatechip-1-8aKelsey Kinser

Deep Dish Chocolate Chip Cookie

17 tablespoons butter, divided with 9 tablespoons partially melted and 8 tablespoons softened at room temperature

1 cup sugar

1/2 cup packed brown sugar

2 eggs

1 tablespoon vanilla extract

2 tablespoons maple syrup

2 3/4 cup flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup dark chocolate pieces

1/2 cup milk chocolate pieces

1/2 cup caramel candies

3 tablespoons heavy whipping cream

large pinch kosher salt to top

deepdishchocolatechip-1-7aKelsey Kinser
  1. Preheat oven to 350°F. Cream the butter and sugars together with an electric mixer. Slowly add the eggs one at a time and then add in the maple and vanilla, making sure to scrape down the sides of the bowl after each addition so that everything is combined evenly. Slowly add in the flour, baking soda, 1 teaspoon salt, and chocolates. Mix until just combined.
  2. Place the caramels and cream into a small microwave safe vessel and heat for 30-60 second, stirring to make sure the candies are melted completely.
  3. Line a 9″ or large cast iron skillet with tin foil. Press down half of the dough and make sure it is level. Pour out the caramel on top and spread to make sure it is even. Break the remaining dough into little pieces and scatter those on top of the caramel. Press this top layer of dough out so that you have a solid surface of cookie dough on top. Sprinkle with a large pinch of kosher salt
  4. Bake for 25 minutes. The insides will still be soft and melty. Allow to cool completely before cutting. You can warm the cookie slices back up after cutting if you want to serve them warm.

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