Preheat oven to 300°F.

In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.

In a large mixing bowl, beat together the cubed butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl between additions. Mix in vanilla.

Add dry ingredients to the wet ingredients and mix just until incorporated. Stir in the chocolate chips.

Place caramel into a microwave-safe bowl. Microwave on 50% power for 1 minute and stir until smooth. Heat again if necessary.

Press half of the cookie dough into a 9-inch cast iron skillet, leaving a ½ inch gap between the dough edge and the sides of the pan. Spread the caramel over the cookie dough within ½ inch of the edges of the cookie dough. Press the other half of the cookie dough over the top, sealing the edges to contain the caramel.

Bake for 25 to 30 minutes until the edges are set and the middle of the cookie looks slightly underdone. The residual heat from the pan will continue to bake the cookie slightly. Allow the pan to cool on a wire rack until it’s ready to serve.

Serve topped with vanilla ice cream and additional melted caramel, optional.