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!

Ham and cheese puff pie

What is it about melted cheese that just makes any food ten times better? Baked beans. Steaming hot jacket potatoes. Mammoth bowls of pasta. Oozing toasted sandwiches. Cheese + carbs = heaven. Today, I’m doing cheese + pastry. And surprise surprise, it’s a winner.

A ham and cheese bagel is my lunch pretty much every single day during term time. It’s super quick, requires no thought and minimal shopping so I can save my efforts for interesting dinners at the end of the day when my dissertation concentration has faded. This pie simply takes those qualities and wraps them up in flaky, buttery pastry to make the ultimate comfort food for cold and dark January days.

Ham and cheese puff pastry pie

Mini versions of this would be adorable and perfect for lunch time portioning, but I quite liked the generous indulgence of just making one big one. My recipe is adapted from here and I’ve adapted it a little bit to suit my shopping and make it even simpler by making this a three ingredient recipe. My top tip? Be over generous with the cheese, a little extra never hurts!

Ham and cheese puff pastry pie

Serves 4

  • 1 package of ready rolled puff pastry (375g)
  • 4 slices of ham
  • 150g cheddar
  • milk, to glaze

Preheat the oven to 200’C. Lay out the puff pastry square and cut it in half down the short length, to give you two rectangles.

Place one rectangle on a lined baking tray. Lay the ham on the pastry, leaving a 1cm border round the edge and overlapping if necessary. Grate the cheese over the ham.

Brush milk round the edge of the pastry, and lay the second half on top. Seal the edges with a fork, and score the top of the pie any way you like with the tip of a knife to decorate. Brush with milk. Bake for 15-20 minutes until puffed, golden and crisp.

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