chocolate chip cookie pie

I got this recipe from one of my lovely readers, The Cooking Actress.  She refers to this pie as “the most delicious thing you’ll ever eat,” and after tasting it, I can see why!

The theme for baking club this past week was “pies,” in the spirit of Thanksgiving and autumn.  I made two apple pies, two home-churned ice creams, and there were many other pies available as well. But guess which pie disappeared first in a crowd of hungry high-schoolers?

This chocolate chip cookie pie.

 I mean, who wouldn’t want a warm, gooey, chocolate chip cookie the size of their head?

This is nothing like those stale, chocolate chip “cookie cakes” that you find at the supermarket. This is super chewy, buttery, and dense… imagine the best chocolate chip cookie in the world on steroids.

Oh, and did I mention this pie is about 10 times easier to make than regular chocolate chip cookies?

This recipe is the newest edition to my permanent repertoire, and will be making an appearance at my Thanksgiving table, Pi Day at school, and every other occasion that requires pie.

With love,


  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup (which equals about 16 tbsp) butter, melted and cooled 
  • 1 cup chocolate chips
  • 1 homemade or store bought pie shell (I used a Ritz Cracker pie crust)

Preheat oven to 325 degrees F
In a
large bowl, beat eggs until foamy. Then beat in flour, sugar, and brown
sugar, until well blended. Then blend in melted, room temperature,
butter. Stir in (with a spoon, etc.) chocolate chips. (The
consistency will not be like regular cookie dough, and it won’t taste
that awesome, so don’t be disappointed. Just wait, the pie will be worth

Pour in to pie shell. Bake for 50-60 minutes.
From the Cooking Actress

recipe showdown: chocolate chip cookie

 Hey everyone! I’ve been excited to start this series for a while now (click here for a rundown on how Recipe Showdown works), and what better way to start than with chocolate chip cookies?
Everyone and their grandma think that they have the best recipe for chocolate chip cookies. When you google “best chocolate chip cookie,” you are bombarded with over three million results. Three million people cannot possibly have the best chocolate chip cookie recipe? Can they? 
Despite my love for chocolate chip cookies, I couldn’t test all three million of them.  I did a little bit of research and found out that the top two recipes among food bloggers were America’s Test Kitchen’s Perfect Chocolate Chip Cookies, and Jacques Torres’ Secret Chocolate Chip Cookie Recipe from the NY TimesBoth of these come from reputable sources, and both have convincing evidence that they are indeed the best.  Thus the testing begins.
America’s Test Kitchen
Jacques Torres
This recipe set out to outsmart the ubiquitous Toll House cookie.  With strong notes of butterscotch and toffee from the browned butter and enhanced chewiness from a higher brown to white sugar ratio.
With a rich, caramel flavor that deepens in the refrigerator overnight and a crunchy sprinkling of sea salt – these cookies were made legendary in the New York Times.
Notes from testers
·      Too chocolaty
·      Soft, cakey
·      Very smooth
·      Lack of taste
·      Chalky
·      Crackly top
·      Love the salt
·      Nice crunch
·      Chewy
·      Looks homemade
·      Crumbly

And the winner is... Jacques Torres' recipe! Due to the crackly salt-sprinkled crust, the chewy inside, and the rich flavors that melded together in the fridge overnight, this recipe was unbeatable. So here comes the fun part. If you think that your chocolate chip cookie recipe is even better than his, e-mail me the recipe and I will put it to the test. What should be next in the arena of Recipe Showdown? Leave your suggestions in the comments below! With love,

Ingredients 2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Yield: 1 1/2 dozen 5-inch cookies.

doubletree copycat cookies

Have you ever stayed at a DoubleTree hotel?
Forget the Ritz Carlton, or the $30 peanuts at Hyatt.
Nothing says hospitality like a huge, warm chocolate chip cookie — handed to you before you can even set your bag down. 

I remember staying at a DoubleTree in Anaheim when I was little. I was sleepy, hungry, and antsy after a long car ride. We arrived at the hotel at some ungodly hour in the morning. Everyone was grumpy and exhausted.

Then, each of us was handed a buttery, melty, chocolate chip cookie.  Suddenly all of the memories of Rt. 1 traffic, illegible Mapquests, and the smelly rental car melted away — almost as fast as the chocolate chips in my mouth.

These cookies are kept in a special “warming drawer” behind the front desk at every DoubleTree hotel. They are buttery, melty, and chocolatey — with a delicious crispy outside and a chewy inside.
Thanks to this recipe, you don’t have to book a room to enjoy a warm DoubleTree cookie.

With love,

  • 1 cup all purpose flour (4.5 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 scant teaspoon salt
  • 4 oz (1 stick) unsalted butter, cold – cut up
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup dark chocolate chips
  • 3/4 cups walnuts, toasted and chopped (optional)
  • 1 1/8 cups quick cooking oatmeal
  1. Mix flour, baking powder, baking soda and salt, set aside.
  2. Cream butter and sugars in large mixer bowl. Add egg and vanilla and stir until mixed.
  3. Add flour mixture and oatmeal gradually,
    stirring until incorporated. Stir in Heath Bits, Chocolate Chips, and
    nuts. Scoop dough up with a quarter cup measure and shape into big
    balls. Press them slightly to make discs. Set the discs on a plate and
    chill for a few hours or until firm. Note: You can bake these without
    chilling, but I liked the texture better after chilling.
  4. Place on parchment lined cookie sheets about 3
    inches apart. Bake at 375 degrees for 8-13 minutes. Cookies should still
    be slightly underdone (I didn’t want mine underdone and cooked them
    l2-13). Move to wax paper lined counter to cool, do not use wire racks.
    (I did both – wire racks made the cookies crispier, cooling on rack
    helps internal cooking for underdone cookies and probably makes them

Adapted from Cooking Madness

watershed’s chocolate chip cookies

This is a recipe from Watershed, a hip seafood restaurant in Washington D.C. In addition to their succulent seafood and hip Southern sides (hushpuppies anyone?), they are famous for their chocolate chip cookies. They serve out countless batches of these soft, classic cookies with a cold glass of milk for dipping — the ultimate comfort food.

 And let me just say, these are some good cookies. Adding milk chocolate—in addition to the more-bitter
dark chocolate—”gives the cookies a little extra gooey texture” says Tom Wellings, the pastry chef at Watershed. To add another flavor dimension, Wellings recommends
sprinkling some sea salt on the cookies right before baking. I love the crinkley, soft, chewy texture of these cookies. There are so many overcomplicated chocolate chip cookie recipes out there (bacon chocolate chip cookies? what in the world?). This is a simple, easy, straightforwardly delicious recipe. Perfect with a glass of cold milk.

I am sending a batch of these along with a batch of snickerdoodles in a care package to my counselors from my service trip in New Mexico, who are currently still there leading another group.
What kind of treats do you like to send in the mail?
With love,

all packed up

Watershed’s Chocolate Chip Cookies

2¾ cup flour
1¼ teaspoons baking powder
1¼ teaspoons baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cup sugar
1 cup brown sugar
1¼ teaspoons salt
1 vanilla bean, split and scraped
2 eggs
2 teaspoons vanilla extract
1 bar 70 % dark chocolate, cut into chunks (I used Ghiradhelli)
1 cup milk-chocolate chips

Heat the oven to 350 degrees, and line a sheet tray with parchment paper.

In a medium bowl, sift together flour, baking powder, and baking soda, and set aside.
a stand mixer fitted with the paddle attachment, cream together the
butter, sugar, brown sugar, salt, and scraped vanilla bean on medium
speed until light and fluffy, approximately 3 to 4 minutes. Adjust mixer
to a low speed and add the eggs one at a time, until fully
incorporated. Add vanilla extract and then the flour mixture. Pulse the
mixer on and off just until the flour is totally mixed in. Fold in the

Scoop batter onto the sheet tray, sprinkle with sea salt, and bake until
golden brown, approximately 12 minutes. The dough—already separated into
individual cookie balls—lasts in the freezer for up to 2 weeks.