Deep Dish Chocolate Chip Cookie With Caramel: Why Not?

Boy have I been on a sweet kick recently. It might be the cold weather, which unfortunately seems to be sticking around through this Thursday. It also could be that I’m slightly hungover today, thanks to a wonderful night out with old friends. 🙂

But getting to the point, yes. I made Deep Dish Chocolate Chip Cookie with Caramel. It didn’t need the caramel, but why not? I basically followed Pinch of Yum’s recipe, with a  few alterations. I used my favorite sundae-topper instead of melting down chewy caramels which makes me crave spring and summer days even more but definitely satisfied my sweet tooth. I also nixed the extra sea salt at the end… I’ve been trying to cook with less salt (easier than you think!) and now when I eat salty foods that’s all I taste.

Besides that, Pinch of Yum’s recipe is perfect and I love the idea of baking a giant cookie in my cast iron skillet. See the recipe below, and I hope my photos make you give in and make this perfect Sunday comfort food yourself. To the gym we go!

INGREDIENTS
  • 17 tablespoons butter (woof – I know)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup dark chocolate chunks
  • 1 cup milk chocolate chips
  • ½ cup Mrs. Richardson’s Butterscotch Caramel Sauce
  • 3 tablespoons heavy whipping cream
INSTRUCTIONS
  1. Preheat the oven to 350 degrees. Soften the butter in the microwave for 30 seconds or until partially melted.
  2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. Stir in the chocolate chips. Melt the caramel sauce and heavy cream in the microwave for 1 minute. Stir well until melted and smooth.
  3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 30 minutes. Remove from oven, and allow to rest for at least one hour* in order for the pieces to hold their shape when cut.

* if you can wait that long.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL - The V Life

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