Tag Archives | Chocolate Chip

CHOCOLATE CHIP COOKIE PIE

Hello.

This is a chocolate chip cookie pie.

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Do you ever have one of those days that’s not really a bad day, it’s a just-fine-day, but it’s just so darn busy/all-over-the-place that you’re like “I NEED A DRINK,”?? Yeah, today was one of those days. After so many hours of being here-there-and-everywhere, you just need to rush home, sip on some whiskey and let your brain chill out. That, however, is not the reason I made this cookie pie. It just happens to be a fabulous leftover that makes my whiskey-sippin’, brain-chillin’, How I Met Your Mother-watching evening that much better.

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It all started when I was cleaning out our bookcase this weekend. Do you have an Ikea Expedit bookcase? Of course you do, because apparently the entire world does. Our Expedit tends to be a major workhorse with each and every cubby chock full of stuff (mostly cookbooks, lots of magazines, random design books, and blog props) but those things tend to look better when they’re clean and organized! Time to reevaluate what we have—what we want to keep vs sell vs donate. As I was cruising through our random assortment of cookbooks we just happened to acquire, I flipped through the pages of one book and passed this recipe—Chocolate Chunk Cookie Pie. Nothing else in the book enticed me at the time so I tore that page out and tossed the book aside to give away (I know, I know, that’s probably terrible but whatever). That pie, however, was quickly escalating to MUST EAT NOW status. That was on Sunday.

I made the pie Monday night. George’s parents were coming into town for a conference and they’d be over for dinner Tuesday night. Do I hear an opportunity for dessert knocking? This seemed like an easy and delicious recipe, so…why not?

Smart decision. It’s fabulous. George gave it a very emphatic “Oh my God.” It’s as delicious as a chocolate chip cookie, but ooey-gooier and who wouldn’t want that?? And yes, it’s totally easy.  I’ll give you some quick notes on what I did, why I did it, and get to this recipe before I ramble on any longer.

PS: This is the book: Favorite Brand Name Baking. And you will be happy to know that I have decided to keep it…a least a little while longer. 🙂

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The original recipe calls for a refrigerated pie crust. I didn't love that idea; for some reason it didn't seem to mesh well in my head. Instead, I went the route of an Oreo pie crust. Mine is homemade because I had Oreo pieces I should use (a bag of these from GFS). If you want to use store-bought, knock yourself out.
The recipe needs salt. The original doesn't have any, and I added 1/4 teaspoon, being careful not to add too much since this was my first time making it. Guess what. It needs more. Anywhere from 1/2 tsp to maybe even a whole 1 tsp would be acceptable, depending on your salty chocolate chip cookie preference.
I used a springform pan because I like how it releases the pie cleanly, and I don't have to dig into a pie pan. There's no necessity for this, other than preference.
I don't use springform pans all that often, so I conveniently forget how they can drip and ooze things like butter. Do yourself a favor and prevent a smoky oven by putting a cookie sheet under your pan if you do indeed use a springform (or even tart) structure.
Sprinkles. I can't resist the urge to use sprinkles. They're cute and fun, and that's really the only explanation I have. Because obviously.

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: : : PIE CRUST : : :
Note, I used a 9.5″ springform pan
• 3 cups ground-up, crushed-to-a-pulp Oreos. Since I already had the pieces, I don’t know how many whole Oreos this requires.
• 1/3 cup melted butter

1. In a large bowl, combine crushed Oreos and melted butter thoroughly.

2. In pie pan/springform pan/tart pan, press mixture tightly to the bottom and sides of pan. If using a taller pan (like a springform), don’t worry about making it all the way up the sides. A partial side crust is totally fine.

3. No need to pre-bake. Nice, right?

 

: : : CHOCOLATE CHIP COOKIE PIE FILLING : : :
Adapted from Favorite Brand Name Baking
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/2 tsp salt, at least
• 1/2-1 cup bittersweet chocolate, chopped (amount depends on your preference)
• 1/4 cup rainbow sprinkles (optional)
• 1/2 cup chopped pecans or walnuts (totally optional)

1. Heat oven to 325°. Mix flour and salt in a small bowl, and whisk to sift.

2. In the bowl of a stand mixer or in a large bowl with a hand-held electric mixer, beat the butter and sugars until fluffy (about 4 minutes).  Add vanilla and eggs; beat well.

3. Slowly add the flour and salt mixture, beating until incorporated. Gently stir in chopped chocolate and rainbow sprinkles/nuts if using.

4. Pour mixture into pie crust and pop into the oven. If using a springform or tart pan, make sure to place a cookie sheet underneath it.

5. Bake for 45-60 minutes, but please be vigilant in checking on the pie. The original recipe said to bake for 65-70 minutes, but my pie took about 45-50 minutes to bake. Not all ovens are created equal, and not all ovens are accurate in their temperatures. The pie is finished when a toothpick or cake tester is inserted in the center and comes out clean. Be careful not to over-bake, as that will prevent the pie from being ooey gooey!

6. Remove from oven. Cool on a wire rack. Dig the heck in.

I will also mention that this pie tastes waaaay better warm. I’m a huge proponent of warm baked goods. If you’re eating leftover pieces, then pop them in the microwave for a few seconds. Trust me. It’s worth it.

DARK CHOCOLATE COOKIE DOUGH PUDDING PARFAITS

It’s been a little too long since we last posted something. Our excuse is that work became a little too cray and I was just so tired. While I had photos ready, the posts were only just partially written, so let’s get back to normal and make some content! BTW, it will help if you imagine this post going up 3 days ago. Please and thank you. 🙂

• • •

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Sochi-inspired cookie dough!

Let me tell you how this all started.

I was trying to be a good on-topic blogger and find a Russian recipe or two to bring you in honor of the Winter Olympics. I love being festive. But by the time we found something we wanted to make and then actually had the time to make it the “Yay! Sochi Olympics!” excitement was kind of gone. Celebrating the Olympics several days in isn’t as exciting as celebrating the Opening Ceremony. We did try making a traditional Russian mulled spiced drink and spiking it with some good ol’ fashioned vodka, but it was overly cinnamon-y (my fault)and the addition of alcohol made it taste like cough medicine. Blech. Normally, I would not admit to either of those occurrences but you know what? Them’s the breaks, dude.  So you know what’s coming in the next few posts instead? Desserts, y’all! It’s just how my brain works. In terms of cooking vs baking, I’m a more experienced baker, and generally better with the sweet flavor palette overall. The flavors and combinations (and experimental pairings) just tend to make more sense. Which is kind of ironic b/c in terms of having a sweet tooth, it’s actually rather tame.

Cookie dough just sounded really damn good. Like most of y’all, I love a good chocolate chip cookie, and I’m sorry but who doesn’t love cookie dough? I mean, really??? And isn’t a chocolate chip cookie as American as apple pie? So maybe I can spin this eggless cookie dough as Go Team USA cookie dough? Maybe? I’d be real grateful if you’d just smile and nod. Thank you for your cooperation.

While the cookie dough is all well and good and tasty enough to eat on a spoon, is it worth going through the fuss of making a whole batch of eggless cookie dough if that’s all you’re going to do with it? Even if you will really-honestly-put-the-rest-in-the-freezer-I-swear-I-won’t-eat-it-all-I’ll-only-have-a-few-small-bites? No. Buy a log of the Toll House slice & bake stuff, hunker down in a corner with your feelings and a TV show to binge watch and take that thing down while you cross your fingers that you don’t get sick. (But seriously, that’s maybe not a good idea. And if you do that, then maybe don’t blame me if you do get sick. But I’ve totally almost done it. #ionlyateahalf #tryitatyourownrisk)

Eggless cookie dough can go on to bigger and better things! For instance, a pudding parfait. Eggless cookie dough layered with dark chocolate pudding and topped with a creamy marscapone whipped cream? Oh yeah talk to me baby!  For those of you with serious chocolate cravings, this will do the trick. The chocolate pudding is a rich and luscious cocoa dream. And it just so happens that Valentine’s Day is just around the corner still totally valid to celebrate this weekend! Bingo, it’s a festive recipe after all! Whip this up for someone special or for a small party because this will yield multiples. A few notes before we get started…

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I added peanut butter to the cookie dough to deepen the flavor. The extra fat from the PB also makes the dough creamier, thus giving us a better texture for straight-up cookie dough eating. Also, I'm a fiend for peanut butter. #canthelpit #dontjudge If you're allergic, try almond/cashew/etc. butter.
If it's just you and your boo (or even just you b/c you're awesome), cut the pudding recipe in half. The rest of the cookie dough can be stored in the freezer for another day.
Make small parfaits. The components are all delicious, but definitely rich. A smaller portion will be perfect. Promise.
If you don't want to use marscapone for the whipped cream, that's totally okay. You can go with virgin whipped cream, or you can do like the fancy chefs do and mix in some sour cream.
The parfaits will keep in the refrigerator for a few days. Just keep your eye on the whipped cream b/c that will be the first part to get funky.
 

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: : : EGGLESS COOKIE DOUGH : : :

1 stick unsalted butter, softened
1/4 cup peanut butter (if you’re allergic to peanuts, use a salted almond butter)
3/4 cups packed brown sugar
2 tsp granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
3/4 – 1 cup all-purpose flour (depends on how malleable you want the dough)
1/2 cup mini chocolate chips

1. Cream together the butter, peanut butter, sugars, vanilla, and salt. Mix for 3 minutes until light and fluffy.

2. Add in half of flour, mix well. Add in rest of flour. Blend until well incorporated.

3. Fold in chocolate chips.

4. Find a spoon. Go to town. Store leftovers in the refrigerator or freezer.

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: : : DARK CHOCOLATE PUDDING : : :
Recipe by Geoffrey Zakarian, Food Network

12 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
2 teaspoons pure vanilla extract
2 pinches of fine salt
8 large egg yolks

1. Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.

2. Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.

3. Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours.

: : : MARSCAPONE WHIPPED CREAM : : :
Note: This is for topping a few small parfaits, so you may want to increase the quantity depending on your yield goal.

1/2 cup heavy whipping cream
1 TBSP confectionary sugar
1/4 cup marscapone cheese

1. In the bowl of an electric mixer, or in a medium bowl with a hand-held electric mixer, whip the heavy whipping cream until you have soft peaks.

2. Add the confectionary sugar, then continue to beat until you have stiff peaks.

3. Add marscapone, and blend just until marscapone has been uniformly incorporated.

: : : ASSEMBLING THE PARFAITS : : :

Freestyle! I recommend the cookie dough as the bottom layer, pudding as the middle layer (and the thickest), and the whipped cream as the last. To reference my quantities, I used cookie scoops (the slightly larger size, not the weensie size) to measure it out, except for the whipped cream. It’s one scoop of cookie dough pressed down to fill the bottom, three scoops of chocolate pudding, and a dollop of whipped cream.

So tell us! What desserts did you make for Valentine’s Day? Did you make any fun foods for the Olympics? Inquiring minds want to know!