I have something very delicious for today’s Cookie Friday! One biiiiiiiiiig cookie to be precise. More cookie – more delicious! ;)
Why baking small cookies, if you can make something way bigger and way delicious-er :P
A huge cookie. Or is it a cake? Maybe a cookie cake?
The definition is not very clear here – it is cookie dough. Fact. But when you are looking at the shape and where it is baked in – you could say it’s also a cake. Filled with caramel. Enough said? Should I get the plates? :P Well – unfortunately for you, this cookie/cookiecake is already eaten. Even the last crumb is gone… Sorry ;)
To be honest – this is something for real cookie fans. At some point in history, somebody had the glorious idea to NOT bake cookies all the way through – the center stays soft and makes the cookie delicious and chewy – similar to brownies. This is big cookie is just like that. If you go for the recommended baking time, you will get a huge underbaked cookie. Moist, soft, chewy and delicious. I love it, but some might want it a bit more baked – in that case I recommend to bake additional 10-15 (or even more) minutes – you have to see for yourself how you like it best.
You can make the salted caramel sauce very easy at home – you can find a recipe here. Of course caramel sauce from the supermarket works as well (e.g. from Bonne Maman) – if you want it to be salty, just sprinkle some sea salt flakes on top when filling the cookie – also very delicious! :)
INGREDIENTS / ZUTATEN
1 cup (200g) sugar
1/2 cup (100g) brown sugar
2 tsp. vanilla extract
2 tbsp. maple syrup
2 eggs
2 3/4 cup (350g) all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (75g) chocolate chips
1 cup (150g) chocolate chunks
3.5 oz. (100g) (salted) caramel sauce
flaky sea salt (optional)
200g Zucker
100g brauner Zucker
2 TL Vanille Extrakt
2 EL Ahornsirup
2 Eier
350g Mehl (Type 405)
1 TL Natron
1/2 TL Salz
75g Schokoladendrops
150g Chocolate Chunks (oder grob gehackte Schokolade)
100g (Salz) Karamellsoße
Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the butter with sugars until light and fluffy. Add vanilla extract and maple syrup and mix until well combined. Add the eggs and mix until well combined. Mix the flour with baking soda and salt and add to the bowl. Mix slowly until a smooth dough forms – do not overmix. Add the chocolate chips and chunks and fold in.
3. Add half of the dough to the cast iron skillet and flatten to get the base. Spread the salted caramel sauce on top – if you use regular caramel sauce, sprinkle with some sea salt and cover with the remaining dough. Bake for 25-30 minutes. Take out of the oven and let cool down for at least one hour (otherwise you wont be able to cut it). Sprinkle with some more sea salt before serving (optional).
2. In einer großen Schüssel die Butter mit den beiden Zuckersorten hell und luftig aufschlagen. Vanille Extrakt und Ahornsirup zugeben und gut verrühren. Die Eier zugeben und wieder gut verrühren. Das Mehl mit dem Natron und Salz vermischen und dann mit in die Schüssel geben – zuerst sehr langsam und dann etwas schneller verrühren – aber nicht zu viel rühren, nur solange bis sich alles verbunden hat. Die Schokodrops und Chocolate Chunks (oder grob gehackte Schokolade) zugeben und unterheben.
3. Die Hälfte des Teiges in die Form geben, auf dem Boden verteilen und glattstreichen. Das Salzkaramell auf dem Teig verteilen – wird “normale” Karamellsoße verwendet, noch etwas Meersalzflocken darüberstreuen. Den restlichen Teig darauf verteilen und wieder glattstreichen. Für 25-30 Minuten backen. Aus dem Ofen nehmen und für mindestens 1 Stunde abkühlen lassen (es wird sonst sehr schwierig den Cookie zu schneiden). Mit etwas Meersalz bestreuen (optional) und servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Deep Dish Chocolate Chip Cookie with Salted Caramel
- Prep Time: 15
- Cook Time: 30
- Total Time: 105
Ingredients
- 1 cup (230g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (100g) brown sugar
- 2 tsp. vanilla extract
- 2 tbsp. maple syrup
- 2 eggs
- 2 3/4 cup (350g) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (75g) chocolate chips
- 1 cup (150g) chocolate chunks
- 3.5 oz. (100g) (salted) caramel sauce
- flaky sea salt (optional)
Instructions
- Preheat the oven to 350˚F (180°C). Line a cast iron skillet or round baking tin (about 9 inch/23cm) with baking parchment. Set aside.
- In a large bowl mix the butter with sugars until light and fluffy. Add vanilla extract and maple syrup and mix until well combined. Add the eggs and mix until well combined. Mix the flour with baking soda and salt and add to the bowl. Mix slowly until a smooth dough forms – do not overmix. Add the chocolate chips and chunks and fold in.
- Add half of the dough to the cast iron skillet and flatten to get the base. Spread the salted caramel sauce on top – if you use regular caramel sauce, sprinkle with some sea salt and cover with the remaining dough. Bake for 25-30 minutes. Take out of the oven and let cool down for at least one hour (otherwise you wont be able to cut it). Sprinkle with some more sea salt before serving (optional).
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
