Ingredients:

  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 3 tbsp grass-fed butter
  • 1/2 tsp fleur de sel
  • 1/4 cup heavy cream
  • 1.75 cups spelt flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted grass-fed butter, chilled and cubed
  • 1/2 cup dark brown sugar, packed
  • 1 large pasture-raised egg
  • 2 tsp pure vanilla extract
  • 3/4 cup 70% dark chocolate chunks

Instructions:

  1. Combine coconut sugar and maple syrup in a saucepan over medium heat. Whisk until bubbling, then stir in 3 tbsp butter until melted. Slowly pour in heavy cream and fleur de sel. Simmer for 3 minutes until thickened and remove from heat to cool.
  2. Using a hand or stand mixer, cream the chilled cubed butter and brown sugar until light and airy. Incorporate the egg and vanilla extract.
  3. Sift together the flour, baking soda, and sea salt. Gradually add to the wet ingredients. Fold in the dark chocolate chunks until just combined, being careful not to overmix.
  4. Pre-heat a 10-inch cast iron skillet. Lightly grease the skillet and press the cookie dough into the base, creating a well for the caramel layering or swirling it through the dough. Bake for 25 minutes until the edges are mahogany and the center is slightly soft.