This is a culinary illusion. Let your company decide: is it a cookie? Is it a pie? It’s actually a cookie and a pie crust, and it’s so much easier than making cookies or pie! It’s over the top good. I almost didn’t even bake the pie because eating the dough was so amazing. I baked it anyway and, oh my, it’s a cookie pie! The filling tastes like the gooey perfection of a slightly under baked chocolate chip cookie. It’s chocolatey, delicious, and so simple to make. Best served hot, topped with ice cream or whipped cream and a drizzle of chocolate syrup.
Recipe: Featured in the Whisk by Ami Magazine ( November 2019)
1 1/4 cup sugar
1 1/4 cup brown sugar
3 eggs
1 cup oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups flour
1 cup chocolate chips
Cream the eggs, sugars, and oil together then add the vanilla, baking powder, baking soda, salt, flour. Add the chocolate chips and mix. Refrigerate for 1-24 hours. Heat oven to 350°. Divide the dough in half, then roll each half into a ball, then flatten it out to create a 1 inch disc. Place it in the graham cracker crust and bake for 25-30 minutes
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