Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt

• sticks (16 tablespoons) butter2
• granulated sugar↗1 cup
• packed brown sugar0.5 cup
• vanilla↗2 teaspoon
• real maple syrup↗2 tablespoon
• eggs↗2
• flour↗2.75 cup
• baking soda↗1 teaspoon
• salt↗0.5 teaspoon
• chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)↗1 cup
• milk chocolate chips↗0.5 cup
• caramel pieces0.5 cup
• heavy whipping cream↗3 tablespoon
• coarse sea salt to taste↗

  to taste

Step-by-step instructions

1. 1

   Preheat the oven to 350 degree. Soften the 8 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.

2. 2

   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.

3. 3

   Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. (affiliate link) 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.