Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt

Indulge in the ultimate dessert experience with this Deep Dish Chocolate Chip Cookie featuring gooey caramel and a hint of sea salt. Baked to perfection in a skillet, this decadent treat offers a harmonious blend of sweet and salty flavors, making it an irresistible centerpiece for any gathering.

Why You’ll Love This Recipe

• Decadent Layers: A thick, chewy chocolate chip cookie enveloping a luscious caramel center, finished with a sprinkle of sea salt for a perfect flavor balance.
• Skillet Baking: Utilizing a cast-iron skillet ensures even baking and delivers a delightful crisp edge with a soft, gooey center.
• Crowd-Pleaser: Ideal for sharing, this deep-dish cookie is a show-stopping dessert that’s sure to impress friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Cookie Dough:
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Vanilla extract
  • Maple syrup
  • Eggs
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chunks or chips
• For the Caramel Filling:
  • Caramel candies or homemade caramel sauce
  • Heavy whipping cream
• Topping:
  • Coarse sea salt

Directions

1. Prepare the Oven and Skillet: Preheat your oven to 350°F (175°C). Line a 9-inch or larger cast-iron skillet with parchment paper or lightly grease it.
2. Make the Cookie Dough: Soften the butter until partially melted. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the vanilla extract and maple syrup, mixing until fully incorporated. Beat in the eggs until the mixture is uniform. Gradually add the flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chunks or chips.
3. Assemble the Cookie Layers: Press half of the cookie dough evenly into the prepared skillet. In a separate bowl, melt the caramel candies with heavy whipping cream until smooth. Pour the caramel over the cookie dough layer, spreading it evenly. Sprinkle a pinch of sea salt over the caramel layer. Carefully press the remaining cookie dough over the caramel, ensuring it is fully covered.
4. Bake: Place the skillet in the preheated oven and bake for 15-25 minutes, or until the top is golden brown and the edges are set. The center may remain slightly gooey.
5. Cool and Serve: Remove from the oven and sprinkle additional sea salt on top. Allow the cookie to cool for at least one hour to set before slicing into wedges. Serve warm for a gooey treat or at room temperature for a firmer texture.

Servings and Timing

• Servings: 8–12 slices, depending on portion size.
• Preparation Time: 15 minutes
• Cooking Time: 15–25 minutes
• Cooling Time: At least 1 hour

Variations

• Nutty Addition: Incorporate chopped nuts such as pecans or walnuts into the cookie dough for added crunch and flavor.
• Chocolate Variety: Experiment with different types of chocolate—dark, milk, or white—to suit your taste preferences.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.

Storage/Reheating

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheating: Warm individual slices in the microwave for 10-15 seconds to restore the gooey texture before serving.

FAQs

Can I use store-bought caramel sauce instead of melting caramel candies?

Yes, store-bought caramel sauce can be used as a convenient alternative to homemade caramel.

How do I prevent the caramel from hardening too much after baking?

Ensuring the caramel is well combined with heavy cream will help maintain a soft, gooey texture.

Can I bake this in a different type of pan?

While a cast-iron skillet is recommended for even baking, a similar-sized baking dish can be used; adjust baking times as needed.

Is it necessary to line the skillet with parchment paper?

Lining with parchment paper aids in easy removal and cleanup but is not mandatory if the skillet is well-greased.

Can I make the dough ahead of time?

Yes, the cookie dough can be prepared in advance and refrigerated for up to 24 hours before assembling and baking.

How do I know when the cookie is done baking?

The top should be golden brown, and the edges set; the center may remain slightly soft but will firm up upon cooling.

Can I add more caramel for extra gooeyness?

Certainly, but be cautious not to overfill, as excessive caramel may cause the cookie to bake unevenly.

What type of sea salt is best for this recipe?

Coarse sea salt or flaky sea salt is ideal for providing a noticeable contrast to the sweetness.

Can I freeze leftovers?

Yes, wrap individual slices tightly and freeze for up to 3 months; thaw at room temperature before reheating.

How can I make this dessert more festive?

Top with a scoop of vanilla ice cream or drizzle with additional caramel sauce before serving.

Conclusion

This Deep Dish Chocolate

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