A giant cookie pie is exactly what I needed last night. It has everything I want in something to eat…. cookie dough… chocolate chips… caramel… sea salt… chocolate chips… cookie dough… did I mention chocolate chips?
It looks and tasted like it was underbaked, which is so delicious to me. All gooey, and warm… mmhhmmm.
Highly recommend you make this sometime!
- 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 Scharffen Berger chocolate – yum)
- ½ cup milk chocolate chips
- ½ cup caramel pieces (like this)
- 3 tablespoons heavy whipping cream
- coarse sea salt to taste
- 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. I generally try to err on the side of more flour. Stir in the chocolate chips. 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.