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!
- 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
- Preheat the oven to 350 degrees. Soften the butter in the microwave for 30 seconds or until partially melted.
- 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.
- 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.