Now I’m back in D.C… Guess what I forgot to pack into my suitcase (besides Penpal)?
I don’t regret much in life, but this is getting added to the list: leaving this chocolate chip cookie pie behind. It was so, so thick and chewy! I still can’t get over it. Just a perfect mid afternoon pick-me up, or road trip fuel for driving to New Orleans for Mardis Gras. I mean… probably.
And the most exciting part about it? I made the whole thing without the help of anything stronger than my two arms and a wooden spoon. Turns out someone doesn’t own a mixer.It’s like I was a pioneer for ten days.
I can’t even recommend making this with a mixer, because I honestly don’t know how it would turn out. Soooooooo, you should probably just bust out the wooden spoon.
I mean, it’ll even save you a few trips to the gym for strength training sessions. That probably means you’re also working off some of the cookie you’ll be devouring as soon as it emerges from the oven.
It’ll make you feel like you’re back in Florida too… or, ya know, the Oregon Trail. Heck, I think I might make it again soon, too. 😉
Deep Dish Chocolate Chip Cookie Pie
*Inspired by this recipe
- 1.5 sticks unsalted butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups white flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
1. Grease an 8-inch pie pan with nonstick spray, and preheat oven to 325 degrees. In a large bowl, cream together softened butter and sugar using a wooden spoon. After well mixed, add in eggs (one at a time), and vanilla. Mix by hand until well incorporated. Set aside.
2. In a smaller bowl, combine flour, salt, and baking soda. Add flour mixture to sugar mixture in other bowl and blend. Add in chocolate chips and then pour into prepared pie pan.
3. Bake in the oven for about 1 hour, or until puffy and golden, and a toothpick inserted into the middle emerges clean.
Makes 8 servings.