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5.0 from 12 votes

Gooey Chocolate Chip Cookie Pie

This warm, gooey chocolate chip cookie pie tastes like a soft-baked chocolate chip cookie, except that it’s encased in a buttery, flakey pie crust. It is completely irresistible, and so rich that a scoop of vanilla ice cream is necessary.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 566 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 unbaked 9-inch crust
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup + 1 tablespoon flour spooned and leveled
  • 3/4 cup butter very soft** (1 & 1/2 sticks)
  • 1 & 1/4 cups semi sweet chocolate chips
  • 1 cup chopped nuts if you must. I wisely left them out.
  • vanilla ice cream to serve
  • hot fudge or ganache to serve

Instructions

    Cup of Yum
  1. Preheat your oven to 325 degrees F.
  2. Lay out your pie crust in a 9-inch pie pan. Crimp the edges however you like. Set aside.
  3. In a large bowl or stand mixer, beat 2 eggs until they are light and fluffy. Add the vanilla and salt and mix.
  4. Beat in both sugars, then add the flour. Beat well.
  5. Add the very soft butter. (If it's cold it's won't beat in and you will get butter chunks in your batter, which will not turn out well.) Beat well, scraping sides and bottom of bowl.
  6. Add the chocolate chips and mix. The batter is super grainy! It's supposed to be thin, don't add more flour.
  7. Scrape the batter into the prepared pie crust and smooth it out.
  8. Bake at 325 for 50-55 minutes. Test the pie with a knife or toothpick, halfway between the edge of the pie and center. If it comes out clean it's done.
  9. Cool completely. Or stick it in the freezer for 15 minutes and devour while it's hot and melty.
  10. Serve with vanilla ice cream! Or a tall glass of milk.

Notes

  • *If you make my homemade pie crust, you will only use half of it. The recipe makes 2 crusts, meant for a double crust pie, but this recipe only needs one. UPDATE: my brother Eric just made this and didn't realize about the crusts, so he just layered both crusts on the bottom. He said it was amazing. Best idea ever!!!
  • **Normally I never soften my butter because I'm super lazy. I take it straight out of the fridge and beat it into submission with my mixer. But for this recipe, you are supposed to beat the eggs first, meaning you can't firmly put that butter in it's place. So you really have to soften your butter. Tough, I know.
  • Source: I added salt and vanilla (and tablespoon more flour) to the original Nestle Toll House recipe. Oh, and omitted the nuts. Because ew.

Nutrition Information

Serving 1slice Calories 566kcal (28%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 35g (54%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 94mg (31%) Potassium 232mg (7%) Fiber 3g (12%) Sugar 36g (72%) Vitamin A 614IU (12%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 566

% Daily Value*

Serving 1slice
Calories 566kcal 28%
Carbohydrates 58g 19%
Protein 6g 12%
Fat 35g 54%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Potassium 232mg 5%
Fiber 3g 12%
Sugar 36g 72%
Vitamin A 614IU 12%
Calcium 47mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.