I LOOOVE chocolate chip cookies, especially with a tall glass of milk when it’s chilly out. Is there anything better than a warm, goo-ey-full chocolate chip cookie waiting for you when you get home from work? Well, the only thing I can think of that could top a chocolate chip cookie would be one giant chocolate chip cookie, specifically, in the form of a pie. Yep, Chocolate. Chip. Cookie. Pie. This recipe is based on a decades-old Nestle Tollhouse classics recipe that I found when surfing the web for the perfect pie. The first time I ever tried a slice, I was sure I was teleported into a gooey, chocolate chip heaven. Make this alongside your pecan and pumpkin pies for something different this Thanksgiving, when you are trying to impress the in-laws or other side of the family, and you will be SURE to make an impression.
Yields: One pie/ Difficulty: Easy
-One unbaked, deep dish pie shell, completely thawed if previously frozen
-8 ounces semi-sweet chocolate chips
-2 large eggs
-1/2 cup flour
-1/2 cup white sugar
-1/2 cup brown sugar
-1 ½ sticks melted butter
– ½ cup chopped walnuts or pecans (optional)
-1 tsp vanilla extract
Pre-heat oven to 350 degrees F
In a large mixing bowl, beat the eggs until foamy. Mix in the vanilla extract, sugars, then flour, then finally the butter.
Stir in the chocolate chips and nuts. Pour into the pie shell, and bake for 45-50 minutes, until the shell is golden brown on the edges.
Note: The pie will be a goo-ey consistency, but should not be runny. If you do a knife test, the knife will come out with “batter”, but it should be very thick and dense, not runny.
For extra “wow” power, serve with vanilla ice cream and chocolate syrup.