Gooey Chocolate Chip Cookie Pie

THE Chocolate Chip Pie from The Food Charlatan

5 from 4 votes

This warm, gooey chocolate chip cookie pie tastes like a soft-baked chocolate chip cookie, except that it’s encased in a buttery, flakey pie crust. It is completely irresistible, and so rich that a scoop of vanilla ice cream is necessary.

Prep Time15

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 566kcal

Author: The Food Charlatan

Ingredients

1 unbaked 9-inch crust
2 large eggs
1 & 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup + 1 tablespoon flour spooned and leveled
3/4 cup butter very soft** (1 & 1/2 sticks)
1 & 1/4 cups semi sweet chocolate chips
1 cup chopped nuts if you must. I wisely left them out.
Vanilla ice cream to serve
hot fudge or ganache to serve

Instructions

Preheat your oven to 325 degrees F.
Lay out your pie crust in a 9-inch pie pan. Crimp the edges however you like. Set aside.
In a large bowl or stand mixer, beat 2 eggs until they are light and fluffy. Add the vanilla and salt and mix.
Beat in both sugars, then add the flour. Beat well.
Add the very soft butter. (If it's cold it's won't beat in and you will get butter chunks in your batter, which will not turn out well.) Beat well, scraping sides and bottom of bowl.
Add the chocolate chips and mix. The batter is super grainy! It's supposed to be thin, don't add more flour.
Scrape the batter into the prepared pie crust and smooth it out.
Bake at 325 for 50-55 minutes. Test the pie with a knife or toothpick, halfway between the edge of the pie and center. If it comes out clean it's done.
Cool completely. Or stick it in the freezer for 15 minutes and devour while it's hot and melty.
Serve with vanilla ice cream! Or a tall glass of milk.

Notes

*If you make my homemade pie crust, you will only use half of it. The recipe makes 2 crusts, meant for a double crust pie, but this recipe only needs one. UPDATE: my brother Eric just made this and didn't realize about the crusts, so he just layered both crusts on the bottom. He said it was amazing. Best idea ever!!!

**Normally I never soften my butter because I'm super lazy. I take it straight out of the fridge and beat it into submission with my mixer. But for this recipe, you are supposed to beat the eggs first, meaning you can't firmly put that butter in it's place. So you really have to soften your butter. Tough, I know.

Source: I added salt and vanilla (and tablespoon more flour) to the original Nestle Toll House recipe. Oh, and omitted the nuts. Because ew.

Nutrition

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