In The Kitchen: A Decadent Dessert

April 6, 2014 / pumpkin + rose / 70 Comments

I typically eat pretty healthy. A diet consisting mostly of grilled chicken, lean beef, fish. Lots of fruit and occasional veggies. I opt for this type of food over the alternative; the flavors tastier and fresher. But I also cannot do without dessert. It’s my vice, my weakness. So, when I saw this recipe on the blog, Pinch of Yum, for a deep dish chocolate chip cookie with caramel and sea salt, it wasn’t a matter of if I was going to give it a try, but when.

{Ingredients and baking directions taken from the author of the blog, Pinch of Yum}

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 Ghirardelli chocolate)
½ cup milk chocolate chips
½ cup caramel pieces (like these from Kraft)
3 tablespoons heavy whipping cream
coarse sea salt to taste

{Scharffen Berger chocolate was used in the original list of ingredients, but I lean on Ghirardelli chocolate for all of my holiday baking, so I stuck to that}

{I added an additional small handful of chocolate chunks over what the recipe called for}

{Make sure to fold the chocolate pieces into the dough pretty well, so that the chocolate is evenly distributed}

{I melted the caramel and heavy whipping cream mixture in a saucepan on the stove rather than in the microwave}

{This step was my favorite part of making this dessert…I have an affection for sea salted caramel, so I was eager at this point to see the end result}

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 sugar 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. 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 depending on how undercooked or well-done you prefer your cookie (I baked mine uncovered for 20 minutes). 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. Serves 8-12.

Additional Information:

{In the original baking directions, the author baked hers for only 15 minutes, noting that she prefers a more undercooked version}

{This recipe was surprisingly easy to make, but I would set aside an hour the first time you create this between the prepping and baking time}

{Serve with homemade whipped cream, your favorite flavor of ice cream (mine is mint chocolate chip…more chocolate chips!), with a glass of cold milk or by itself}

Enjoy!