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Chocolate Chip Cookie Pie


 

Ingredients

  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Optional

  • Flaky sea salt for topping
  • Vanilla ice cream, for serving

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie plate or an 8x8- or 9x9-inch baking dish.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
  3. Whisk in the vanilla extract, then the egg, mixing until fully combined.
  4. Sift together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  5. Spread the thick batter evenly into the prepared pan.
  6. Sprinkle the chocolate chips evenly over the top, gently pressing a few into the batter if desired.
  7. Bake for 20–25 minutes, until the edges are golden brown and the center is just set but still slightly soft.
  8. Cool for 15–20 minutes before slicing.
  9. Serve warm, preferably with a scoop of vanilla ice cream.

Storage

  • Room temperature: Store tightly covered for up to 3 days.
  • Refrigerator: Up to 5 days (warm before serving for the best texture).
  • Freezer: Wrap individual slices and freeze for up to 2 months.

Tips

  • Don't overmix the batter; stir only until combined.
  • Don't overbake. The center should still look slightly underdone when removed from the oven.
  • Melted butter gives the pie its signature chewy, fudgy texture.
  • For extra flavor, sprinkle flaky sea salt over the top before baking.
  • Add chopped toasted pecans, walnuts, peanut butter chips, or M&M's for easy variations.

This dessert has the texture of a giant chocolate chip cookie—crisp around the edges, soft and chewy in the center, and especially delicious served warm with vanilla ice cream.