Do you enjoy gooey things? Do you enjoy chocolate? Do you enjoy homemade desserts that don't break the bank? Do you enjoy nodding "yes" repeatedly? Ok, so here's the deal. I have good friends who send me recipes and blogs that make them think of me. When Holly forwarded me a recipe from Very Culinary, I made not only the cookies she suggested, but this pie, too. I mean, the picture looked great, and the ingredient list was short. Short enough, in fact, that I had everything on hand. I whipped this up for a party, and the rest is history. A massive headache (and about ten pounds) later, I decided this had to be shared with the world. Here I am a year down the road, and I finally made it with pictures.
This is one of those recipes where you can make the base and add whatever you have available. In today's case, I had toffee pieces begging to be used, so I went with more toffee than chocolate chips. Also, I'm not huge on nuts, but the original recipe calls for a cup of chopped walnuts or pecans. Bottom line: I use one cup of chocolate/candy and ditch all nuts. I'm writing the recipe the way I adapted it, but the original, along with a bunch of other great stuff, is over at Very Culinary.
Chocolate Chip Cookie Pie
chefjennylyn.com
1 stick butter, melted and cooled
2 eggs, well-beaten
1 cup sugar
1/2 cup flour
1 tsp. vanilla
1 cup chocolate chips, toffee pieces, or whatever else you like
1 unbaked pie crust
Preheat oven to 350 degrees.
Mix all ingredients, and place in pie crust. Bake 40-45 minutes.
Yes, that's all.
You know how I always go on and on about prep work? Well, a couple of days ago I was in a hurry making my favorite chocolate cupcakes with peanut butter icing, and I decided to skip this step. For the first time ever, I made the mistake of using baking powder instead of baking soda. How, you ask? Well, I grabbed and poured things as I went instead of carefully reading my ingredient list and getting measurements together at the beginning. When my cupcakes didn't rise, I felt sick to my stomach. All that time and energy, and they weren't right! They were edible... Heck, they were still delicious, but they weren't as good as they could have been. I won't make that mistake again. I'm utilizing the Measuring Cup Set, the Measuring Spoon Set, the Easy Read Measuring Cups, and the Cutting Board here.
To save on dirty dishes, I beat the eggs in a Stainless Mixing Bowl and add everything to them after they're beaten. Perhaps that seems obvious to those who have baked a while, but it was a novelty when I realized I was dirtying one less bowl by doing this. See the Stainless Whisk? It never gets things stuck inside! Nor does it rust. Or bend. Or come apart. Or change at all. I allow the butter to melt in the 1 1/2-qt. Saucepan from the Executive Cookware Collection while I prep everything else. The Mini Mix 'n Scraper is in the pan, and notice it's not melting. Ah, I love our Silicone Scrapers!
This is Clean Jenny's Pantry Day. I finished off a bag of mini chips, a bag of regular chips, a bag of chocolate chunks, and a bag of toffee pieces. Hi, I'm Jenny, and I'm a genius.
How about this?!?! Don't you just want to eat all the batter? Trust me - it's good. I took my frozen crust from its foil and placed it in the Deep Dish Pie Plate because I needed Stoneware results and a beautiful presentation. If you've never used stoneware, let me tell you that you're missing the boat. This crust is going to be perfectly baked and flakey all around because of this dish's even heat distribution. I could go on and on, but it would take a long time to tell you just how fabulous this stuff is. The Mix 'n Scraper gets every bit of batter out of the Stainless Mixing Bowl to prevent waste, and then, well, I "clean" the scraper myself.
I really am thankful to have found this recipe. It's good to have a go-to in your arsenal that can easily be thrown together with basic staples. This is assuming, of course, that frozen pie crust is a staple in your house. It's not? Well, that's just a bad life choice.
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