Ingredients
- 17 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla
- 2 tablespoons real maple
syrup
- 2 eggs
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks (I
chopped up a large piece of Scharffen Berger
chocolate – yum)
- 1/2 cup milk chocolate chips
- 1/2 cup caramel pieces (like
this)
- 3 tablespoons heavy whipping
cream
- coarse sea salt to taste
Instructions
- 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.
Tips
I baked mine uncovered for 15
minutes, but you could also cover with foil and bake for an additional 10-15
minutes to get the cookie center baked even further. If you only bake for 15
minutes total, like I did, the cookie WILL be underbaked.
Cause that’s how we like it.
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