Something about September makes me think about chocolate chip cookies. Maybe it’s back-to-school lunchbox memories. Perhaps it’s the fact that I’m turning on my oven for the first time in months. While I love the salted-caramel-cacao-nib-rosemary-infused desserts that are so popular these days, I can’t argue with a classic.
If a cookie pie is still too avant garde for you, feel free to roll-and-bake as usual (reduce baking time to 10-15 minutes or so).
I’m serving this tonight at a dinner party with bourbon vanilla bean ice cream. I have a good feeling they will like it as much as I do.
Chocolate Chip Cookie Pie
Adapted from The Way the Cookie Crumbles
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate pieces (chips or chunks)
- In a medium bowl, combine the flour and baking soda.
- In the bowl, beat the butter, salt, and sugars on medium speed until light and fluffy, 1-2 minutes (can use mixer or hand mixer). Add the egg and vanilla and beat until incorporated.
- Add the flour mixture in 3 steps, mixing after each addition. Stir in the chocolate chips.
- Spread the cookie mixture in a pie plate and chill for at least an hour, up to 24 hours.
Heat oven to 350. Bake for about 25 minutes, or until golden brown. If making in advance, warm in a 200 degree oven before serving.