What’s for Dinner: Chocolate Chip Cookie Pie
I have to say that the best part of this recipe is that it’s everything you would have at home already. I wasn’t planning on making a pi[e] themed meal yesterday at all, until the afternoon, when I figured why not?
- 2 sticks of unsalted butter, at room temperature
- 1/2 cup of granulated sugar
- 1 cup of [packed] light-brown sugar
- 1 teaspoon of salt
- 2 teaspoons of vanilla extract
- 2 large eggs
- 2 and 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 2 cups of [milk] chocolate chips
- Non-stick cooking spray
Using the above quantities, I was able to make an eleven inch Chocolate Chip Cookie Pie, plus about a dozen chocolate chip cookies with the leftover dough. If you are using the typical 9 inch pan, the thickness, and extra dough that remains, amongst other things will differ [like baking time!]
To make your Chocolate Chip Cookie Pie:
- Preheat your oven to 325 degrees. Spray your [tart] pan [with a removable bottom] with non-stick cooking spray.
- In a bowl, add your butter along with both type of the sugars and then beat on low to medium speed until the mixture is light and fluffy.
- Next: add in the salt, vanilla, and eggs. Beat until everything is well mixed together. Add in your flour and baking soda and mix to combine everything. Lastly, stir in the chocolate chips.
- Press about 3-4 cups of this dough into prepared pan [see step six]. Depending on how thick you want it, I’d say about half way up your pan. It will rise a little bit.
- Bake for about 23-25 minutes, until the edges of your pie are golden and center is almost set. Time will vary depending on the size of your pan – a smaller [nine-inch] sized pan will take longer to bake! Let the pie cool for at least 20 minutes before you remove it from pan.
- You’ll have some dough remaining. From that, bake cookies! At 325 degrees, I baked mine for about 12-14 minutes.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.