Deep-Dish Chocolate Chip Cookie Cake

Simple, yet delicious. This giant deep dish cookie is not your average cookie. Topped with sea salt with a gooey warm centre, this is over-indulgence at its finest.

20 Minutes
15-25 Minutes


17 tbsp. butter (Infusion – 8 tbsp. cannabis butter, 9 tbsp. unsalted batter)

1 cup granulated sugar

1/2 cup brown sugar

2 tsp. vanilla

2 tbsp. maple syrup

2 eggs

2 & 3/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup dark chocolate chunks

1/2 cup milk chocolate chips

3 tbsp. heavy whipping cream

Coarse sea salt to taste


1. Butter the cast iron skillet

2. Preheat oven to 350F

3. Soften the 8 tablespoons cannabutter until partially melted. Soften the remaining 9 tablespoons of butter until you can make an indent with your finger.

3. Using a mixer: mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and maple syrup into the mixer bowl and mix again until smooth. Add the eggs and beat slowly until incorporated. Add the flour (in batches), baking soda, and salt. Mix until a smooth dough forms. The dough should feel dry to the touch – if it feels wet, add a few more tablespoons of flour.

4. Stir in the chocolate chips and chocolate chunks.

5. Press the dough mixture into a cast iron skillet and bake for 15-25 minutes. For those like us who like it underbred, 15 minutes may be enough. If you want to bake the centre through, cover with tinfoil and keep it in the oven for a few extra minutes.

6. Remove from the oven and sprinkle with sea salt. As soon the cookie has cooled, at least 30 minutes, cut with a pizza cutter and enjoy! If you love chocolate, melt some dark chocolate and drizzle on top.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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