Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - my favorite cookie dough baked in a skillet with a layer of soft caramel. YES. |

Bjork has one single specialty when it comes to cooking, and its name is Ze Big Cookie.

And yes, you do have to say ze. Bjork’s rules.

It’s cookie dough (definitely not homemade) (wait. I’m talking about HIS version, not THIS version. stay please.) pressed into a large circle on a cookie sheet and baked to underdone gooey cookie perfection. The man can’t cook a vegetable to save his life, but Ze Big Cookie more than overcompensates for any of that. As much as I roll my eyes and pretend that I’m way too foodie for that, I eat it and love it.

And I occasionally use it to inspire very similar but more homemade things like this deep dish chocolate chip cookie, so thanks babe. ❤

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - it's completely over the top gooey wonderful can't stop good. |

Rabbit trail with me for a moment here – as I was writing this post I had a distant memory of a video documenting Ze Big Cookie. So I went looking for it. Our good friends, being the awesome people they are, had not only saved but uploaded this video to YouTube where over a few years it has accumulated almost 3,000 views. Um what. 3,000 people in this world spent five minutes of their life learning to make Ze Big Cookie from the world’s most ridiculous cook? I love you Bjork, but, just, no.

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - completely over-the-top gooey wonderful can't stop good. |

I almost want to tell you not to watch it, but we’re rabbit trailing and you probably have something official to do that would just be best put off for a few more minutes. Only two rules: 1) You cannot send Bjork hate mail about using premade cookie dough, or love letters asking for his hand in cookie marriage. He’s taken. 2) You cannot calculate how many actual servings it would equal if four friends were to hypothetically eat the entire Big Cookie.

This was a looong five years ago.

So on another exciting note, guess what happened this week? My new baby nephew Charlie was born! *cheers and applause*

Charlie entered the world just like the perfect baby that he is and made me and my sisters first time aunties, and my crazy brothers and Bjork first time uncles, and my parents first-time grandparents. Also: me a first-time baby nephew stealer. I hardly have any pictures of him, but he’s actually even cuter than this deep dish cookie. Promise.

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - completely over-the-top gooey wonderful can't stop good. |

So in honor of Charlie, really, I made this Deep Dish Chocolate Cookie with Caramel and Sea Salt. And ohmygosh someone send help. This is one thick cookie, stuffed with a layer of soft caramel and sea salt. SAY WHAT. I have a deep weakness for chocolate and sea salt which is why three pieces of deep dish chocolate chip cookie are “missing” and I am food comatose.

Gooey and underbaked? Definitely yes. This is a very gooey, very underbaked little guy. And by little I mean massive. Just know that when you take this out of the oven, it will look like this…nice and browned on top…

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - completely over-the-top gooey wonderful can't stop good. |

but it’s not ready to eat. It’s still gooey underneat. This is where you decide whether or not you like it like that or if you want to cover it with foil and keep baking. Especially if you’re on Team Underbaked, it needs to rest so as not to become a hot lava caramel explosion goo-ball all over your kitchen. Let it rest, let the buttery smells permeate your house, and check back in an hour. That’s what I did – it was cuttable and servable, with the exception of that always messy first piece.  No regrets.

This recipes is meant to be served to a group of close friends who are lounging around on Friday night watching something random on TV, or better yet, YouTube, or better yet, Ze Big Cookie video on YouTube. Okay, no, I’m kidding. Don’t.

But seriously, this is the kind of food that says: we are good enough friends to wear our sweats over to each other’s houses, put our hair in high ponys (boys… whatever your equivalent of high pony bonding is), and not feel self-conscious about eating underbaked gooey deep dish chocolate chip cookies together. And maybe even eating a little too much because it’s the weekend. Just maybe.

Wait, it’s Wednesday. But that’s basically the same as the weekend, right?

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - completely over-the-top gooey wonderful can't stop good. |

Currently we have Netflix queued up, one massive deep dish chocolate chip cookie cooling on the counter, and true story: I’m wearing my sweats. Come over already.

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - completely over-the-top gooey wonderful can't stop good. |

5.0 from 14 reviews
Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt
Serves: 8-12 huge slices, but appropriate servings would be more like 20+
  • 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
  1. 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.
  2. 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 and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
  3. 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.
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.

We almost always serve things like this with a bunch o vanilla ice cream but there was none to be found in the freezer when I made this. The good news for you is that there’s still time for the warm cold melty combo! Do it.

Deep Dish Chocolate Chip Cookies with Caramel and Sea Salt - my favorite cookie dough baked in a skillet with a layer of soft caramel. YES. |
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  1. Ohhhh that is so worth a sugar coma! I did not have time to eat a proper dessert yesterday after my 19 mile run before I went to class, and now my sugar cravings are off the chart! This looks incredible!!!! I think I earned some, cant wait to try it! LOVE monster cookies!

  2. Congratulations on being a first time aunt! Wonderful! You and Bjork will be awesome aunt and uncle – lucky nephew! :) The deep dish chocolate chip cookie looks so decadent and dangerously good – love the caramel layer in the middle. I’m not sure what a bloke’s equivalence to high pony bonding is – perhaps its hangover/unshaven bbq/pizza nights but this cookie would fit in just fine. :)

  3. this looks amazing!!!! i can’t wait to make this with some vanilla ice cream. also, I loved the video….was my entertainment during breakfast this morning…hahaha. perfect cookie making technique!

  4. That looks awesome!! I would eat the whole thing!

  5. this recipe is just one serving right? 😉

  6. Ze recipe looks amazing! Love a good gooey chocolate cookie especially when its a big one.

  7. I recently became an aunt too! you have so many new experiences to have with them that cement you as irreplaceable in their lives. I am sure when he become old enough, He will want you to help him cook this delicious cookie for him! I sure would.

  8. Umm this video is hilarious, as is Bjork’s sense of humor. Loving it and this cookie! Congrats on being a first time Auntie, being an aunt is the best :)!

  9. Oh my gosh. I have no words to express how much I want to make and eat this right now! I may have to completely change my weekend plans and do the deep dish cookie/best friends/sweats plan instead.

  10. So I’m sitting here at my desk at work, drooling over how great that cookie looks and then out of no where I burst into laughter at the end of the video when he shows Biggest Loser is on. Strange looks aside, that was hilarious!

    Nice work Bjork!

  11. Amazing cookie. And video. My favorite part is when Bjork explains that he’s using oven mitts, NOT puppets. Thank goodness for that clarification! :)

  12. Ohhh la la, j’adore ze big cookie! You are making me want to speak French and pretend to be fancy while getting this all over my face. I think it’s my salty-sweet love of contrast. This cookie is everything to love in life!

  13. ..just make sure you have a giant tub of vanilla icecream ready for me 😛

  14. “…and pretend that I’m way too foodie for that.” Hilarious! 😀
    Janie x

  15. The toughest thing about making this cookie (which I NEED, not want, but need, to have in my life immediately) is that hour of waiting after it comes out of the oven. This will be a true test of my willpower.

    P.S. Congrats on becoming an aunt….so exciting!!

    • Totally. But you’ll try to cut into it (like me) and realize immediately that it’s cookie mush, and take one bite and then let it be. :)

  16. Lindsay, there aren’t many things I love more than cookie pie. And deep dish?!…you’re a genius!

  17. Oh my goodness – looks delicious! I am so in love with that video… LOL!

    Looks great, Lindsay! :)

  18. Gorgeous cookie and with the salted caramel ..nice! And congrats! :) pinned

  19. Omgeee! This sounds divine. Funny, I’ve always thought Bjork should sound like the swedish chef on Sesame Street – ha! Cute video, seriously! Inky, dinky, dooo, said like the swedish chef (which by the way is one of our favorite characters – him and Beaker too!)

  20. OMGEEE, that video! Amazing. Best to not bother turning off the Biggest Loser in the background, haha! I definitely eat junk food while watching it too. I have to say your version of the big cookie looks much better, although I wouldn’t turn down either!

  21. This looks so gooey and delicious.. Go Team Underbaked!! 😉

  22. Can’t even form words. This is pure heaven. omg.

  23. Wow, this looks so so delicious!!

  24. Hi Lindsey!
    I just have to say I am officially the 3,001 person to watch that video!! I couldn’t stop! Lol. I just love how serious he is and with his special touch of his fingerprints! I’m sure that little piece he put right in the middle made all the difference. Thanks for the laugh!
    Your deep dish cookie looks A-mazing!! Can’t wait to try it!

  25. Sorry, I meant Lindsay!!

  26. I sure definitely have to get deep dish and make this chip cookie. It looks amazing and delicious, I love chocolate an caramel:)

  27. I’m not a huge sweets guy, but this looks amazing! What could be better than a deep dish chocolate chip cookie with caramel and sea salt. I love Bjork’s name for it too; Ze Big Cookie. LOL

    I think I’d like this one a little underdone, all gooey and warm with a side of vanilla ice cream.

  28. Oh dear, that just looks amazing! Do you think I can leave work right now and go home to bake one? Sight. I wish.
    Congrats on the little nephew! Exiting news in a family!

  29. You’re hilarious. I’m just going to throw that out there because everyone was thinking it!

    Now this cookie…I just can’t deal. I love an under baked, gooey, cookie stuffed with salted caramel. I can relate to Bjork’s love of store-bought dough. My Husband was a lover of “break and bake” before we met. Yes, you read that right. I don’t allow “break-n-bake” cookies in my freezer. It hurts my heart, but I will admit that he was on to something…

  30. I noticed how you didn’t include the nutrition information on this one. 😉 :) YUMMY!

  31. I would love to dig into this entire cookie! Congratulations on your nephew :)

  32. This looks so good! I love caramel and chocolate!
    Dustin loves break and bake cookies. I try to talk him out of them in the grocery store by promising homemade cookies. Sometimes it works and sometimes it doesn’t 😉

  33. Wow I don’t remember HOW I found that video but I was definitely one of those 3,000 viewers because that Bjork big cookie video looks so familiar. I cannot wait to make this for my next girls night in event…super yum. On another note, your story sort of reminded me of the time my boyfriend tried to make me a single chocolate chip cookie for Valentine’s day. He made it from scratch, without a recipe, in a heart shape, and it was actually pretty good!! This makes me want to make him bake me something again :) <–uh do I even speak English.

  34. Why do you make food like this and you make them look so good!

  35. Oh boy! I have seen my share of skillet cookies in the recent past but not one has tempted me so much as this one in that particular skillet. Yumm…….. gooey goodness is the appropriate word!

  36. Holy wow! Give me your address already!

  37. The video. Hilarious. This recipe. Phenomenal. Can we be neighbors?

  38. Oh man, major drooling going on! Congrats Aunty, what an exciting title to have! :)

  39. Oh I need this. Like now. Congrats on the new bebe! So exciting to be an auntie! And lol on that video–Bjork’s instructions were hysterical. You two make the cutest cookie pair.

  40. This cookie is everything and the only thing I want today. OMG!

  41. This looks so amazing and I can’t wait to make it! Thanks for the recipe. PS: LOVE sea salt on chocolate chip cookies :-)

  42. YUM. I just made peanut butter banana chocolate oat cookies (delish), but I’m starting to feel like I made a mistake. Why didn’t I come here sooner and find inspiration in gooey chocolate cookie cake thing?

    Also, call out: didn’t we read that this would be the week of salads? :)

  43. I don’t normally like sweets but I would try this.

  44. Nonononono, stop!! This looks too amazing for words!!!

  45. Congrats on becoming an auntie! My little nephew is growing up too fast. He’s already 5! This cookie is ridiculous! I don’t have caramels in the house but if I can find the energy to make some caramel, I am totally making this tonight. If not, then soon, very soon!

  46. Oh my goodness, how do you manage to come up with recipes this good day in and day out? This looks absolutely incredible — so good that, um, I might need to skip my workout and make this already.

    Oh my GOD.

  47. This is beyond enticing…..pinning now–baking tomorrow! I am obsessed with your blog–love it!!!

  48. “…if you’rrrre…more of the Target-type.” (insert pushing up nerd glasses)

    Thunderous applause. Bjork bows. Curtain closes.

  49. Lord, help me. This is a beautiful thing.

  50. Yum! This looks delicious!

  51. This is almost sinful and devilish! My husband will literally lick off the pan. I surely want to try soon. Congrats on your baby nephew!

  52. This looks fab. I’m all about underbaked cookies AND brownies. Yum. Congrats to you, Miss Auntie. How fun to get to cuddle a tiny little awesome-smelling newborn. Enjoy it!

  53. Drooling. And just went digging for chocolate because that’s all I can think about right now. I can’t wait to make this.

  54. Jamie Ross says:


    That video is awesome! I smiled all the way through :). Too cute & funny! Your version of the “Ze big cookie” looks delish. But, if I don’t have the ingredients on hand, I will definitely try Bjork’s. 😉

  55. Deep dish cookie sounds amazing. Yes please. And I can now say I am one of those 3,200+ that watched Bjork demonstrate how to open a bag of cookie dough, then bake it! Congrats on being an aunt! My baby cousin was born last week! Babies are so adorable.

  56. Ohhhhh goodness Lindsay, I really really really want to come over and help you with this big gooey cookie goodness! That soft, melty, super underdone center is my favorite part. I purposely underbake cookies sometimes just to get more of that. And I did watch the entire “Ze Big Cookie” video and thought you were absolutely adorable to sneak that little spoonful in the center. I totally would’ve done the same thing too. :)

  57. Oh sweet jesus, thanks god I don’t have one of those heavy based fry pans, otherwise I would of been out in the kitchen cooking this. It looks good.

  58. Holy heck, Lindsay. THIS has to be the best dessert I’ve laid eyes on in a long time. Look how huge it is!! Funny, I just made a giant chocolate chip cookie yesterday for a get together and it was seriously lacking in the caramel and sea salt department. :) Pass me a fork because I want to dig right into my computer screen!

  59. Oh my word this is decadent. I am totally on Team Underbaked it is simply better!!!I’m glad to know I’m not the only one :)

  60. I think I’ve died and gone to heaven. This looks AMAZING! I mean this would be delicious just plain, but then you add caramel sauce? Perfection! I love the pic of the caramel being poured!

  61. This is so not good for my diet. Holy yum :-)

  62. This is screaming for me to eat it!

  63. HOLY GOOEY CHOCOLATE GOODNESS! This just needs to get in my belly now, and then I will go out and run 10 miles. YUM! Pinned this Lindsay, great recipe and pics as always chica!

  64. This looks awesome! If I don’t have a cast-iron skillet, can I use a springfoam or a round cake pan?

  65. I used to think we were friends, then you brought THIS to work and set it on the lunchroom table, in front of my “I have given up chocolate for Lent” self. Really? Just resisting this should gain me a free pass to declare an early Easter. So, FYI… I will be looking for fresh one on that Monday after school… Or just freeze a piece, stow it in the back of your freezer and dig it out in thirty days or so. :)

  66. Congratulations Aunt Lindsay! My wife and I don’t have any kids yet and having nieces and nephews is the pretty much the best thing ever… you can spend time with them whenever you want, have fun, and then when they get cranky, you give them back to their parents :)

    For instance, I would make them this cookie, get them all hyped up on sugar, and then happily send them on their way back to their parents, hahaha :)

  67. Oh my. My biggest weakness is a chocolate chip cookie. I’m dying. And now I can’t continue on with the day until I have a cookie!

  68. Looks amazing! I’m new to the whole food blogging thing and could really use some advice as I love your blog. Feel free to check mine out :)

  69. I have this in the oven while I type!

  70. Saw this recipe on Thursday, made it less than 24 hours later. That is how long I can wait without making a giant cookie. Since I didn’t have caramels, I used a chocolate carmel sea salt sauce that I had on hand. It was gooey, rich, and easy, too. Thanks Lindsay!

  71. I cannot think of anything better than having a big slice of this right out of the oven. Yum!

  72. Okay…I’m drooling. This is going on the menu for next weekend (end of March) to welcome home my friend’s son (a 20 year old amateur hockey goalie). His very favorite thing to have me back are my version of “Brookies,” (cookie/brownie for those who may not be familiar with the concept :) But I love the idea of doing a really large cookie in a cast iron pan instead – will probably cover and bake in an extra 10 so we can de-pan before delivery. What a special treat this will be for him!

  73. I’m super intrigued by this whole skillet cookie thing I’m seeing lately. The addition of caramel has me drooling.

  74. Just made this today. Sooo delicious! Currently exercising the one tiny morsel of self-control I do have to avoid eating ALL of it.

  75. Yum! this looks so good. Do you have advice on how to make this ahead of time to bring to a party? Thanks!

    • Just make sure to give it enough time to set so it can be cut and enjoyed without a huge mess. :) I would shoot to make it 3-5 hours ahead of time.

  76. Did you line your cast iron skillet with parchment paper when making it? I didn’t spot any in the photos but saw it included in the recipe. Was kind of hoping I could skip that step. It seems it would make for better presentation and easier to cut the cookie.

    • Yes! I did. You just can’t see it very clearly in the pic. I just did it because my cast iron is in rough shape – I don’t think you would need to if you have a great cast iron with an even surface.

  77. amazing. tried it. loved it. shared it on my blog it was the absolute perfect slice of heaven! look forward to trying more recipes from your blog soon. thanks so much for sharing!!

    – gina @pumpkinandrose

  78. Hi Lindsay,
    I’m From Mauritius Island 😉 I would like to know what can I use instead of ” kraft caramel bits ” [ I’ve never seen that here ].
    Thank you

    * Can’t wait to try ” Ze Big Cookie ” 😉 it looks so yummy *

    Have a nice day

    • Could you make your own caramel sauce? I would just google it to find a recipe that looks good to you. Or if you can find soft caramel candies, just melt them down into a smooth liquid caramel.

  79. Hi Lindsay,
    I have this in the oven now and it’s been baking for 45 minutes so far. The oven is at 350 and I do have it covered with foil. The outer edges are getting done but the center is still very jiggly. Any idea what I’ve done and what I should do? Leave it to me to mess up a gorgeous recipe like this! Thanks

    • It’s going to be really jiggly for a while but it does harden up after it rests. So in the future, I’d take it out even when it doesn’t look done in the center and let it rest for several hours until it’s firm enough to cut.

  80. That video tho….. :-)

  81. This recipe looks absolutely unbelievable! I love the finishing touch of sea salt on top.

  82. I’m dying! This video and blog post is hysterical. Thanks for keeping me laughing all the way to the end.

  83. Michael Kennedy says:

    Have you tried making it with the cookie layer with cookie dough?
    Have you compared you recipe with the most simplest form? Cookie dough, already made salted caramel sauce?

  84. Kristine says:

    This looks incredible!!! Quick question: I only have stainless steel pans. Can this be made in a stainless skillet, and if so, would you still use parchment? Thank you!

  85. Naomi Murray says:

    Hi! I want to make this, but was wondering if it would be possible to leave out the caramel? Don’t think I’m crazy, just need to make one without caramel, I, personally loooove caramel!

  86. It looks fabulous! But how much calories does it contain per 100g?

  87. When you said add the chocolate chips, did you forgot to include the chocolate chunks?

  88. wow, looks very delicious! Surely it would be a great way to enjoy cookies.

  89. I rarely review recipes because I usually have to make so many changes to make it perfect. I am picky and think “if it isn’t pure bliss, why should I eat it?” This IS pure bliss- truly – maybe my favorite desert ever- if you knew me and how unimpressed I usually am- you would understand how good this is! So worth it and follow all the directions and ingredients!

  90. OHMAGOD. I’ll be over in 5.

  91. All right, this looks incredible. Really want to go home and make it right now…

  92. This weekend will be the 4th time I’ve made this cookie. We’ll be going on a 3 month low carb journey and when I asked my ever supportive fiance what he wanted for “last meal”, this was it. A wonderful recipe. ♥

    I will add, for the sake of all things sticky, make sure your pan/dish edges are well seasoned or greased. If that caramel escapes, you’ll have an adventurous time getting the pieces out. :)

  93. Everything is very open with a really clear description of
    the challenges. It was definitely informative.
    Your website is very helpful. Thanks for sharing!

  94. How about using 3/4 cup of white sugar and 3/4 cup of brown sugar? That’s what the nestle recipe says.

  95. I made the cookie, baked for 22 minutes at 350, toothpick came out clean, tasted good with the cookie under baked but the under cooked eggs gave me salmonella poisoning. I should’ve baked it for at least 30 minutes, next time I’ll know better.

  96. Lindsay, great recipe, i just finished making this the second time and the only thing i did different was line the iron skillet all the way to the top and over the edge. I then baked uncovered for 20 mins. then covered and baked another 20 mins.this set the cookie up on the edge and bottom just like a pie crust, after cooling in the pan for 1 hr i then lifted the cookie out using the parchment paper and set on a cooling rack. Later i pieced it out just like a pie, held its form very well while slicing. Served with ice cream this will please all.
    I am not trying to change your methods its just the way my bunch like it. Thanks again

  97. I’m a pastry cook and on the weekends I bake. I’m going to try out your recipe this weekend, would it make a difference if I used homemade caramel sauce

  98. I just made this and it tastes AMAZING. I probably at (way) too much and now I think I need a sugar detox. Are there any nutrition facts for this? Because I’m afraid to find out. Talk about sugar coma! haha. Great recipe though.

  99. I baked this yesterday for a gathering. My batter was very sticky to the touch I added several teaspoons of flour till the dough was dry. I think I may have added to much because the end result was more of a cake texture cookie. I even put a the foil and cooked additional 15 minutes because when I originally took it out in 15 it was completely raw all over… My guest still ate it with icecream but I was so disappointed. I don’t know what went wrong…

    • Sorry to hear that, Anita. It seems like you were on the right track with adding a little extra flour (the dough shouldn’t be sticky), but possibly added too much. At the end of the baking time, the cookie will be very underbaked, but shouldn’t be raw. Maybe next time bake it for 20-25 minutes and then make sure to let it rest for at least an hour – probably more! Baking recipes can be tricky sometimes because every oven works a little differently. We’d love your feedback if you try it out again!

  100. Question. I don’t have a skillet to do this but still really want to give it a shot. Would it work out the same if i cooked it in a spring form cake tin or would it be better in a porcelain baking dish?

  101. Wanted you to know that my husband baked this for a family birthday and everyone said it was fantastic! He baked it almost the entire time (past the gooey part) and they said it was perfect.

  102. Showing my baker nascency right now, but do you use salted or unsalted butter in this recipe? I never know which to use if it is not explicitly stated. Please let me know!

    • Also, I only have an 8″ cast iron pan. How would you best advise modifying the ingredient amounts to achieve the same consistency in a smaller pan?

      • Good questions, Shanna! You could use either type of butter. With unsalted, you have a little more control over the saltiness of the batter. With salted butter, you may want to leave out the 1/2 tsp salt and then only add it in if you feel it’s needed. As far as the 8 inch cast iron… I think that would work OK, you will probably just end up with a thicker cookie!

        • Do you think I will have to modify the cooking time at all? I am all for team underbaked, but would I need to go longer simply because it will be thicker if I prepare it exactly per the recipe for an 8″ pan?

  103. Is the heavy whipping cream necessary?

    • Hi, Aniqa. The cream helps the caramel bits to melt into a smooth, creamy texture. We have never tried making this without the cream but I would guess that the caramel would be too thick and sticky to spread over the cookie dough. My recommendation is to use the cream.

  104. So, I made this for a co-worker’s birthday. Um…brought it to work with a huge hole in it. I added nutella instead of caramel sauce and only used 1 cup total semi-sweet chocolate chips (ghirardelli). I used white lilly flour which is 30g:1/4c. I ended up using 378g total (330g following the recipe) – adding over 1/4c more flour. The dough was still sticky to the touch, but I just went with it. It came out of my cast iron like a champ – easiest clean up ever (I oiled before putting it in). I baked it uncovered for 25 minutes and then covered for 15. It was gorgeous – rose a little past the edges, sank back down, and was a lovely brown on the edges. I, of course, IMMEDIATELY dug in. It oozed -but a thick, gooey, wonderful, slow, creeping ooze. I liked that by the next day it was a little crunchy on the edges but still really soft but firm in the middle – so everybody’s favorite cookie style was covered. I’m making it again on Thursday by request. This time, I’m making a caramel sauce from scratch (just can’t buy the candies – they were in my hand….i’m a masochist. I trust this site because everyone went bananas/carrots over your carrot cake muffins I made (particularly noted by everyone was that they weren’t too sweet). But I love that the candy caramel option is there should I need a quick fix – it’s so smart! I plan to cut the sugar down a couple tablespoons, especially because of the caramel sauce, and stick with 1 cup of chocolate chips. I also plan to bake uncovered 20 minutes, then cover and bake for 15-20 more. Sorry for being so nerdy. I get a little nervous about baking 😉 I always read through ALL of the comments and find them super helpful – so wanted to do my part (overkill maybe). Thanks to Jeg for the tip of paying out the second half of the dough onto plastic wrap and turning over onto the caramel. I will be doing that!
    All of this to say THANK YOU for an awesome recipe that doesn’t involve me plopping or rolling dough into 18 or so lumps/balls. I just can’t.
    PS: anyway to prepare this the night before and bake in the morning?? I guess wouldn’t work b/c baking soda? Could be my new “make it for every event” if I could pre-mix it then bake a couple hours before serving! :)

  105. Hello!! I am wanting to make this as a Thanksgiving dessert…we have some picky sweets eaters…but was wondering how this would hold up to making ahead of time, since I will be traveling 3 hours. Would you recommend baking half way then finishing while everyone eats and then letting it rest for an hour? Or not baking at all but making the dough ahead of time and then assembling and baking probably while everyone eats…thanks for your help!

    • Good question- Since this need to set for quite awhile after baking, I would say to either bake it beforehand and then let it set while you travel, or bake while everyone is eating dinner and let it set until it’s time to eat dessert. If you don’t think you’d have enough time for it to bake and set during dinner, then definitely bake it ahead of time. It should travel fine.

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