Cookie Pie

Here is a request I have received from several people wondering about cookie pie. Here is a re post from a few year back:) ENJOY!!!
The search is over
If you have ever been lucky enough to feast on a cookie skillet at a pizza place and wish you could recreate it is at home... look no further. I spent years searching for the perfect skillet cookie pie. The first time I had one it was in Atlanta on Peach Street at a pizza place. Then I had one in Chicago at this awesome place the Havilands took us http://www.loumalnatis.com/menu/index.html and again in Arizona just last year when family took us to a fun place in Scottsdale http://www.oreganos.com/menu.htm. If you can't always be in GA, IL or AZ when you are craving cookie pie-- Martha is your answer. So Martha Stewart ended my search. I was looking at the magazine 9 years ago and it jumped out at me and voila here it is...
SKILLET BAKED CHOCOLATE CHIP COOKIE PIE
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar (only use C and H)
1 large egg2 teaspoons pure vanilla extract
1 1/2 cups mixed milk- and semisweet-chocolate chips (about 9 ounces)
2 pints Breyers vanilla ice cream
1. Preheat oven to 350°. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't over bake it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce. (I have tried cooking it in many different way cast iron skillet makes it perfect.)
I never could get her sauce right. So here is my favorite Carmel sauce which was also a quest for many years- thanks cake doctor.
1/2 cup butter (one stick)
1/2 cup heavy cream
1/2 brown sugar
1/2 sugar
bring to a boil. Boil for 1 minute. let cool and add
1 tsp pure vanilla extract
Beyer vanilla bean is the perfect thing to cut down the sweetness:) I still have friends call me I have not see in forever wanting the cookie pie. Enjoy!!!