There’s not much better in the world than a warm, homemade chocolate chip cookie! Unless you’re talking about a giant chocolate chip cookie. . . pie!
This quick and effortless cookie pie is perfect for those times when you need a special dessert in a flash. You can serve this straight from the oven all warm and ooey-gooey with a scoop of ice cream or cold from the refrigerator with whip cream, the way I like it.
I made mine a crustless version and also added a chocolate topping by sprinkling chocolate chips over it while it’s still warm and then spreading them as they melted. I also cut down the butter from 1 and ½ sticks to 1 stick.
- Preheat oven to 325° F. If making a crustless version generously butter 9-inch pie dish. If using crust line the pie dish with the crust.
- Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie pan.
- Bake crustless version for 45 to 50 minutes or until a knife inserted halfway between edge and center comes out clean. With a crust bakes for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Let cool five minutes. Scatter the extra cup of chocolate chips over top. Let sit for 10 minutes. Use a butter knife to spread chocolate gently over top.
- Serve warm or cold with ice cream if desired.
Adapted from Very Best Baking
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