Giant Chocolate Chip Cookie Pie

I mean. Recipes with titles like that don’t need much explaining, do they? Those five words should get you scrambling to the kitchen with very little persuasion from me. But I’ll go ahead anyway, in case by some miracle of resistance you are still here.

Giant Chocolate Chip Cookie Pie

Want cookies but don’t have time to be scooping and rolling and swapping endless trays in and out of the oven? Love the crispy edge and gooey middle of a perfect cookie but never manage to bake it quite right? Are you cooking for others and need to provide dessert that’s fractionally fancier than a pile of biscuits in the middle of the table? This cookie pie solves all these conundrums.

I’ve written before about the issue of having to eat something for days on end when you’re cooking for one. This is entirely not an issue with this bake because not only would I be happy to eat just this for eternity, as soon as I posted this on Instagram I had multiple friends in college commenting enthusiastically. My message of ‘wanna chill and help me eat cookie pie?’ could not have been answered faster. Make this. I promise you won’t forget it.

Giant Chocolate Chip Cookie Pie

I adapted this from this Nigella recipe for chocolate cookie pots, which she makes in ramekins. Ramekin servings would up the adorable factor, whilst one big one feels extra decadent and ensures plenty of gooey centre – the choice is yours! I baked mine in an 18cm dish which serves up to 4 people (it’s very rich) but this would also be easily doubled up to suit bigger tins and bigger crowds.

  • 110g soft butter
  • 90g soft light brown sugar
  • 1tsp vanilla extract
  • 1 egg
  • 150g plain flour
  • big pinch of baking powder
  • 100g chocolate chips

Preheat the oven to 180’C. Cream the butter and sugar together until soft. Add the vanilla and egg and stir until combined. Fold in the flour, baking powder and chocolate chips.

Spread the cookie dough into an 18cm pie dish. Bake for 15-20 minutes, until golden round the edge but still a little soft in the middle (the joy is the melting centre so better to under than over bake here). Serve warm with plenty of ice cream or crème fraiche. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *