Ingredients
1 9-inch All Butter Pie Crust or use a store bought crust
½ cup (113g) Challenge Unsalted Butter , melted
⅓ cup (67g) granulated sugar
½ cup (150g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (255g) chocolate chips , plus a few more for sprinkling on top the pie
Instructions
Preheat oven to 425°F.
Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
Mix in egg, vanilla baking soda, and salt. Then add flour and stir until thick.
Add chocolate chips and stir until well mixed.
Spread cookie batter into prepared pie crust. Sprinkle with about ¼ cup additional chocolate chips on top.
Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425°F. Then lower the oven temperature to 350°F and continue to bake until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
Cool at least to room temperature before slicing. This pie slices messy before it’s cooled but it tastes so good warm or room temperature.
Serving suggestions: ice cream, chocolate sauce, whipped cream or plain.
Store covered at room temperature for up to 3 days or freeze for up to 3 months.
