Salted Caramel Cookie Dough Cake
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Cook time: 
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Serves: 16-20 slices
Here’s a spin on the classic chocolate chip cookie, only much much bigger and layered with gooey salted caramel.
For the Salted Caramel Topping:
  • 1 cup granulated sugar
  • 6 tablespoons (85g) butter
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract or seeds from half of a vanilla bean
  • ½ teaspoon coarse salt
For the Cookie Dough Cake:
  • 2¼ cups (281g) flour
  • ½ teaspoon (4g) baking soda
  • ¼ (2g)teaspoon salt
  • ¾ cup (170g) butter, melted
  • 1 cup (238g) firmly packed brown sugar
  • ½ cup (100g) granulated sugar
  • 3 large pasteurized eggs
  • 2 teaspoons (10ml) vanilla extract
  • 1 cup (182g) semi-sweet chocolate chips
For the Salted Caramel Sauce:
  1. Evenly add the sugar to a medium saucepan and heat over medium heat, whisking continually as the sugar begins to melt. The sugar will form clumps but keep whisking as they will eventually melt into a deep amber colored liquid.
  2. Slowly add the butter and be super careful in this step as the liquid will ferociously begin to boil up. Continue to whisk together until the butter is completely melted.
  3. Drizzle in the heavy cream. Be careful in this step as well as the mixture will also bubble up. Whisk until thickens enough to coat the back of spoon, about 2-3 minutes.
  4. Stir in the salt and vanilla.
For the Cookie Dough Cake:
  1. Preheat oven to 325°F (160°C).
  2. Line a 9 x 2½ inch springform pan with aluminum foil then spray with nonstick cooking spray or butter.
  3. In a medium bowl, mix together flour, baking soda and salt. Set aside.
  4. In a large bowl, combine the butter and sugars then add the eggs and vanilla. Mix well.
  5. Add the flour mixture and mix until just combined.
  6. Stir in the chocolate chips.
  7. Spread ½ of the batter in the prepared pan followed by the caramel sauce, distributing to all corners and edges.
  8. Spread the remaining batter over the caramel layer.
  9. Bake for 40-50 minutes. The top should be golden. Cool on a rack for at least 30 minutes then carefully remove the aluminum foil and transfer to a cake plate.
Recipe by Italicana Kitchen at