This huge, warm, chocolaty, caramely cookie will blow you away! And so darn easy! Everything is stirred together in a bowl, no mixer. Then just press into a skillet and bake! Sheer bliss!
- 1/2 cup of dark brown sugar
- 1/2 cup of granulated sugar
- 1/2 tsp of kosher salt
- 6 Tbs of soft butter
- 1 large egg
- 2 tsp of vanilla extract
- 1 1/4 cups of all purpose flour
- 1 tsp of baking soda
- 1 1/2 cups of semi-sweeet chocolate chunks
- 5 oz of caramels
- 3 1/2 Tbs of heavy cream
- sea salt for sprinkling on top
Mix the sugars and the salt together in a large bowl. Then stir in the butter, egg and vanilla. Then, stir in the flour and the baking soda, stir until well mixed. Stir in 1 cup of the chocolate chunks.Now, add the caramels and the cream in a microwave safe bowl and cook for 40 – 60 seconds, stir until very creamy, you may have to cook for a few more seconds.Butter the bottom of a 10″ cast iron skillet, you can also use a stainless steel skillet. Then just add the dough to the skillet and press it in evenly to the edges with damp fingers. Then pour the caramel sauce over the dough and sprinkle on the remaining 1/2 cup of chocolate chunks. Sprinkle with a little sea salt, about 1 or 1 1/2 tsp. Bake for 25 – 28 minutes in a cast iron skillet and 15 – 18 minutes in a stainless steel skillet. If using stainless, spay the bottom with cooking spray.Let cool for 1 hour before slicing in wedges.Now, go to the couch with a blanket and a big glass of milk!
Note to cooks: If you can’t find semi-sweet chocolate chunks in the baking aisle, use a bar of semi-sweet chocolate and chop it coarsely, leaving some big pieces.