Sometimes, it's fun to just have a bit of variation with your chocolate chip cookie dessert. I have posted another version of a chocolate chip cookie pie before, but made some modifications this time around with ingredient preparations and cooking temperature, which we really enjoyed. This version turned out with a delicious taste and texture. And, my favorite thing about a cookie pie is that you can pack in the chocolate without affecting the general spread like with a regular chocolate chip cookie. Enjoy!
Fresh from the oven! Yum!
Chocolate Chip Cookie Pie!
Preheat oven to 375 F. Butter 1 pie dish.
In a large microwave-safe bowl, melt:
1/2 cup butter
Add and mix in:
1/4 cup + 2 Tbsp brown sugar
1/4 cup 2 Tbsp maple sugar (Use white sugar if you don't have maple sugar)
Add and mix in:
1 egg
1-2 tsp vanilla bean paste
In a separate bowl, whisk together:
1 cup white rice flour
1/4 - 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
Fold the dry ingredients into your wet ingredients.
Then fold in:
1 - 1/2 cup semi-sweet or dark chocolate chips
Spread gently into the pan.
Pressed into the pan, and ready to bake! Definitely full of chocolate.
Bake at 375 F for 19-20 minutes, until nicely golden brown. Remove from oven and cool on a cooling rack. Best to cool most of the way for cleaner cuts when serving, but it's hard to resist. Great plain or with a dollop of ice cream. Or, with a dollop of gelato and drizzle of chocolate syrup, according to my daughter (see photo below).
Enjoy!
It makes the house smell soooooooo good.
The version my youngest prepped for herself.
My plain and preferred method of eating.
