Toll House Pie | Chocolate Chip Cookie Pie Recipe | Handle The Heat (2024)
Tessa’s Recipe Rundown
Taste: Chocolate chip cookie plus buttery pie crust is just fantastic.Texture: The crust is flaky yet sturdy while the filling is thick and ultra ooey and gooey.Ease: This does require some patience since you’re making homemade pie dough, but you can make the pie dough ahead of time. The filling comes together really quickly and easily so then all you have to do is wait for this to bake!Appearance: How amazing does the melting ice cream look on top of that warm chocolate chip laden pie?Pros: Great way to spice up chocolate chip cookies.Cons: Very indulgent.Would I make this again? Yes, however this is definitely a special occasion dessert!
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Chocolate Chip Cookie Pie has a rich, decadent, ooey and gooey chocolate chip cookie filling and a buttery and flaky homemade pie crust. Served warm with vanilla ice cream!
I first had this pie at a local breakfast and lunch cafe here in Arizona back in March for my birthday. It was so incredibly rich and delicious that when I recently stumbled upon the recipe online I knew I had to make it and that it would be perfect for Chocolate Chip Cookie Week. So perfect, in fact, that this is the closing recipe to the week!
What was your favorite recipe that I shared this week? What is your favorite chocolate chip cookie recipe in general?
Chocolate Chip Cookie Pie has a rich, decadent, ooey and gooey chocolate chip cookie filling and a buttery and flaky homemade pie crust. Served warm with vanilla ice cream!
Ingredients
For the pie crust:
1 1/4cups(5.5 ounces) all-purpose flour
1/2teaspoonsalt
1teaspoonsugar
1stick (4 ounces) cold unsalted butter, cut into small pieces
2 to 3tablespoonsice water
For the filling:
2large eggs
1/2cup(2.2 ounces) all-purpose flour
1/2cupgranulated sugar
1/2cuppacked brown sugar
1 1/2sticks unsalted butter, at room temperature
1teaspoonvanilla
1/4teaspoonsalt
1cupsemi-sweet chocolate chips
Vanilla ice cream, for serving
Instructions
For the pie crust: In the bowl of a food processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse.
Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days or make ahead and freeze, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.
Let the dough sit at room temperature for up to 10 minutes before rolling out on a lightly floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 13-inch circle. Gently roll the dough up and around the rolling pin then unroll over the pie tin and press into the tin. Trim the dough, leaving a 1-inch overhang. Crimp or decorate the edges and pierce the bottom of the crust all over with a fork. At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight.
For the filling: Preheat the oven to 325°F.
In a large bowl, use an electric mixer to beat the eggs on high speed until foamy. Beat in the flour, granulated sugar, and brown sugar. Beat in the butter. Beat until very well combined. Beat in the vanilla, salt, and chocolate chips.
Spread the mixture into the unbaked pie shell. Cover the edges of the pie with a pie crust shield or with tin foil to prevent burning. Bake for 55 to 60 minutes, or until the top of the filling and the crust is golden brown but the interior is still soft and slightly underbaked. Cool on a wire rack slightly. Serve warm with vanilla ice cream.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. And remember that cooking times are an approximation—when cookies are golden brown around the edges, they should be ready.
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
So, let your cookies cool just until they hold their shape (generally after about 5 minutes on a cookie cooling rack) and savor them warm while you can. So next time you're wondering, "Do I need a cooling rack to cool cookies" the short answer is—it's better to have one than not.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 10 to 14 minutes or until light golden brown.
The fact is, no matter how divine and delicious cookie dough is, it is a raw product that contains eggs and butter. Over time, it'll become rancid, on top of the lurking danger of salmonella and E.coli.
To help maintain the quality of your Edible Cookie Dough after opening, we recommend using clean utensils to remove the portion of cookie dough to be consumed, and then immediately returning the container to the fridge. This helps limit the exposure to air and preserves the quality and taste of the product.
Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.
"Chilling dough prior to baking lends itself to more tender, well-shaped, and slightly stronger flavored cookies," said Meredith Tomason, Test Kitchen Manager for Nestle Toll House. "The flavor-enhancing ingredients such as vanilla, salt, spices, and sweeteners all become a bit more concentrated and heightened."
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
ARLINGTON, VA., August 10, 2023 — Nestlé USA is initiating a voluntary recall of a limited quantity of NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough “break and bake” Bar (16.5 oz) products due to the potential presence of wood fragments.
Frisco, Texas, U.S. In May 2022, it was announced Nestlé Toll House Café has been acquired by the California-headquartered restaurant franchising company, FAT Brands for an undisclosed sum.
Is shortbread supposed to be soft when it comes out of the oven? Yes, upon cooling it will firm up. Shortbread should have a soft and tender texture but be slightly crisp when you bite into it.
Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown.They're soft to the touch but not moist or mushy.
If the dough is shiny as it bakes (thanks to the butter or other fat in it), that shine will significantly reduce or go away once the cookies are set. As soon as they reach that stage, remove them from the oven. Even if they don't feel firm yet, they'll continue to set and harden as they cool.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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