Everyone’s favorite cookie reimagined.

Chocolate Chip Cookie Pie

Makes 1- 9 inch (23 cm) tart

Rich, gooey chocolate chip filling and a crisp tart shell make this dessert something special. Serve on its own or with a scoop of ice cream and settle in for a happy surprise.

Ingredients

Dough

260g (2 c) all purpose flour

80g (0.25 c + 4 t) sugar

1g (0.25 t) kosher salt

126g (9 T) unsalted butter, cubed and kept cold until needed

1 large egg

2g (0.50 t) vanilla extract

Filling

140g (10 T) unsalted butter, softened

100g (0.25 c + 3 T) light brown sugar

70g (0.50 c + 1 t) all purpose flour

2g (0.50 t) kosher salt

1g (0.25 t) cinnamon

175g (1 c) semi-sweet chocolate, chopped or semi-sweet chocolate chips

85g (0.75 c) whole almonds, toasted and chopped

4g (1 t) vanilla extract

2 eggs, room temperature

Recipe Know-how

Make Dough

1.      In a medium mixing bowl, combine flour and salt.

• Using your finger tips rub butter into flour until the mixture resembles fine bread crumbs.

• Stir in the sugar being sure to break up any possible clumps formed during the previous step.

2.      In a small bowl, mix egg and vanilla.

3.      Pour egg mixture into flour mix.

• Using a fork, stir in the egg mixture. Once a dough begins to form, use your hands to bring it together into a cohesive ball of dough.

• Flatten into a disk. Wrap in plastic wrap. Chill for 2 hours.

Bake crust

4.      On a floured surface, roll out dough to about .25 in thick. Dough should have about .5 in over hang when tested against baking dish.

**Using a removable bottom tart pan is ideal however, you can also line your baking dish with parchment paper so that it can be lifted out in one piece later.

• Gently, press dough into bottom and sides of baking dish. If necessary use dough from the overhang to ensure even dough thickness across pan. Trim any remaining dough from sides.

• Using a fork, poke holes into the bottom of and sides of the dough. Line with parchment paper and fill with baking beans or rice. Refrigerate 30 mins.

**There should be .5 in overhang of parchment all around so that the beans can be removed easily.

5.      Preheat oven to 180 C (350 F)

6.      Take shell directly from fridge, bake for 15-20 minutes (dough should be set).

• Remove beans. Continue baking 5-10 minutes more or until very lightly browned.

**For traditional pie dough: roll out and flute edges like for any single crust pie dough. Line with parchment and fill with baking beans. Refrigerate. Bake for 10 minutes with beans and 5 without.

7.      Cool completely.

**Make filling while shell is cooling

Filling

8.      In a medium mixing bowl, combine flour, salt and cinnamon. Stir in chocolate and almonds. Set aside.

9.      Over medium heat, brown butter as dark as possible without burning. Pour into medium mixing bowl and cool until warm.

• Using a whisk, mix sugar, vanilla and eggs into butter until thickened and smooth.

• With a spatula, stir in dry ingredients mixing just until no dry spots remain.

10.  Reduce oven temperature to 160 C (325 F)

Baking

11.  Pour filling into tart shell.

12.  Bake 50-60 minutes.

**Filling will be slightly puffed and matte when removed from oven. It should be soft but set in the center with the edges being slightly firmer. If the center is not yet cooked, leave in oven 5-10 minutes longer.

13.  Cool completely before cutting and serving.

**If cut too soon, slices will not hold their shape.