Salted Caramel Deep Dish Chocolate Chip Cookie

Preheat oven to 350°

In large mixing bowl combine soften butter, sugar, and brown sugar. Mix until creamed together. Add vanilla and mix until smooth. Add eggs one at a time blending well after each addition.

In a separate bowl mix together flour, baking soda, and salt with wire whisk. Add the flour in batches with creamed butter and sugar, until a smooth dough forms. The dough should feel dry to the touch. If it is still sticky add a little more flour until desired consistency is reached.

Stir in chocolate chips and chocolate chunks.

Divide dough in half. Press half the dough mixture into a 9 inch or larger cast iron skillet lined with parchment paper. Dusting hands with flour will help with spreading the dough.

In a small, microwave safe bowl, add caramel and whipping cream. Microwave for 2-3 minutes on 50% power. Stir well until melted and smooth.

Pour caramel over the dough and smooth with a spoon leaving an inch around the outside edge. Cover with remaining cookie dough. Don't worry if some seeps through the dough. Sprinkle additional chocolate chunks on top and any sprinkles you may want.

Bake for 20-25 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.

Serve with Ice Cream or alone.