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Giant Chocolate Chip Cookie Pie Recipe

A warm, gooey chocolate chip cookie baked in a pie dish for crispy edges and a soft, fudgy center. Perfect for easy comfort desserts.
Print Recipe
Course cookie pie recipe

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line it with parchment paper.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  • Fold in the chocolate chips with a spatula until evenly distributed.
  • Press the dough evenly into the prepared pie dish. Use your hands or a flat-bottomed glass to smooth the surface. For a thicker center, make a slight well in the middle.
  • Chill the assembled cookie pie in the refrigerator for 15 minutes (this step is important for texture).
  • Bake for 25–30 minutes, or until the edges are golden brown and the center is puffed and slightly soft to the touch. The center will continue to set as it cools.
  • Let the cookie pie cool in the dish for 10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired. Slice and serve warm.

Notes

1. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
2. No other adjustments needed.
3. To make it dairy-free, use vegan butter and dairy-free chocolate chips.
4. Ensure the chocolate chips are labeled dairy-free.
5. Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
6. Reheat slices in the microwave for 15–20 seconds.
7. Freezing: Wrap the unbaked dough in the pie dish with plastic wrap and foil, then freeze for up to 3 months.
8. Bake from frozen, adding 5–8 minutes to the baking time.
9. Mix-in ideas: Swap chocolate chips for white chocolate and dried cranberries, or use peanut butter chips and chopped peanuts.