Go big or go home, says this deep dish chocolate chip cookie.
Baked in a cast iron skillet, it is a confident, monster of a dessert. The cookie itself is classic buttery cookie dough, rich with chocolate chips, and studded with coarse sea salt. It is browned on the edges, and delightfully gooey toward the center.
My recommended method of enjoying this dessert is with a group of friends and a side of vanilla ice cream. If they are really good friends, just grab spoons and eat it family-style. The best friend is the one who lets you have the last bite.
Deep Dish Chocolate Chip Cookie With Sea Salt
makes 8-12 huge slices or 20-ish smaller slices
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1 cup butter (2 sticks), at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla
2 tablespoons real maple syrup
2 eggs, at room temperature
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Coarse sea salt for topping
Preheat oven to 350 degrees. Line a 9-inch (or larger) cast iron skillet with parchment paper.
Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup, and mix until smooth. Add the eggs, and beat slowly until incorporated. Add the flour, baking soda, and salt. Mix until a smooth dough forms. Stir in the chocolate chips.
Press the dough into the cast iron skillet. Bake for 20-25 minutes (less time for a deliciously underbaked cookie). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour for cookie to set.