Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Maple syrup, real

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Caramel
  • 1 cup Chocolate chunks
  • 2 3/4 cup Flour
  • 1 cup Granulated sugar
  • 1/2 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 1 Sea salt, coarse
  • 2 tsp Vanilla

• Dairy

  • 17 tbsp Butter
  • 3 tbsp Heavy whipping cream

Found on pinchofyum.com

Description

Ingredients

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

Directions

• Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
• Mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and maple syrup 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. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. 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 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.