• To Make the Deep Dish Cookie:
• Preheat your oven to 350 degrees F and butter a 10-inch circular baking dish.
• Into a large mixing bowl, place your room temperature butter, brown sugar, and granulated sugar. Using an electric hand mixer, mix on high until the butter and sugar are light and fluffy, with no lumps of butter left.
• Once mixed, add in your eggs and vanilla extract, and mix on low speed until the eggs are incorporated. (Do not over-mix, as this will change the texture of the cookies by allowing too much air into the dough).
• Next, add in your baking powder, baking soda, and salt and mix to combine.
• Once all of the ingredients have been mixed, add in your flour and, using a wooden spoon, stir by hand until the flour has been mostly incorporated, but not entirely.
• Next, add in your chocolate chips and finish stirring your dough until it has come together fully.
• Once your dough has been mixed, place it into your prepared baking dish and level it out into an even layer.
• Place your deep dish cookie into your preheated oven and bake for 25-30 minutes (35 if you want the center to be a little less gooey) until the edges and top have turned deep golden brown.
• Once the cookie has baked, remove it from the oven, sprinkle it lightly with sea salt, and allow it to cool for 30 minutes.
• In the meantime, begin making your cream sauce.

To Make the Cream Sauce and Serve:

• Into a small saucepan, add your cream, egg yolk, brown sugar, and salt, and whisk well until fully combined.
• Cook the mixture on the stove over medium heat until it begins to bubble around the edges, making sure to gently whisk constantly. Allow the mixture to lightly bubble for a minute or two until it has thickened, before removing it from the heat and adding in your vanilla extract and Irish whiskey and stirring to combine.
• Transfer the sauce to a small bowl.
• Once your cookie has cooled enough to cut, cut it into triangle slices, and spoon the sauce over each slice. Serve and enjoy!