Maybe you’ve got a half bag of chocolate chips in the pantry; or maybe you’re craving chocolate chip cookies but you don’t want the whole batch around. Here’s your solution: a chocolate chip cookie baked in a pie plate, cut into wedges. Melted butter combined with brown sugar lend a butterscotchy flavor to this blondie-esque cookie. So easy, so delicious.
Makes 12 wedge cookies
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons (4 ounces) unsalted butter, cut into 4 pieces
- 3/4 cup (5 1/4 ounces) firmly packed light or dark brown sugar
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup (6 ounces) semisweet or bittersweet chocolate chips
1. Position a rack in the center of the oven. Heat the oven to 350°F and lightly grease a 9-inch pie plate (I use Pyrex). Whisk the flour, baking soda, and salt in a small bowl until well blended.
2. Put the butter in a medium saucepan and set over medium-low heat, stirring occasionally, until it is melted, about 2 minutes. Slide the pan off the heat, add the brown sugar, and whisk until blended and no lumps of sugar remain. Using your fingertip, check the temperature of the mixture—it should be room temp but not hot. (If it’s too hot, it could scramble the egg or melt the chocolate). If it’s too hot, set the pan aside for a couple of minutes before continuing with the recipe.
3. Add the egg and vanilla and whisk until well blended. Add the flour mixture and stir with a spatula until blended. Add the chocolate chips and stir until just blended. Scrape the dough into the prepared pie plate and spread evenly.
4. Bake until the top is golden brown and a pick inserted in the center comes out with moist crumbs, 22 to 24 minutes. Move the pie plate to a rack and let cool completely before cutting into wedges.
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Made this last Thursday! It was quick and delicious. And, a much needed “sweet” added to our quarantine diet.
Look forward to my weekly email and making something new each week. Be safe and thank you!
So glad you enjoyed these Donna. They are so quick and easy — and delicious! Thank you for checking in and you stay safe, too!
Made this last Thursday! It was quick and delicious. And, a much needed “sweet” added to our quarantine diet.
Look forward to my weekly email and making something new each week. Be safe and thank you!
Excellent dessert. Quick and easy and it tasted good. I added chocolate powder to the mix and it more than satisfied my chocolate craving!
Dear Abby, ABSOLUTELY delish. Baked for Valentine’s Day and was an enormous hit. And your perfectly detailed directions made it so that even I could do it! As always, you’re just The Best.
Happy Valentine’s Day to all Cook the Vineyard followers! And thank you to all the fantastic chef/authors for sharing with us.
Hi Diane – just seeing this comment and i will make sure Abby does too! So glad you enjoyed these. They really are terrific!
Thanks for being part of Cook the Vineyard!
Hi, I don’t keep table salt in the house. I am wondering how much kosher salt I would use to sub in for the 1/2 t. table salt? I’m thinking 1 t. kosher for the 1/2 t. table, but it seems like kind of a lot of salt, even with the unsalted butter.
What do you think? Thanks.
Hi Teresa – so glad you caught up with me via email to get this question answered. I hope that the suggestion of 3/4 teaspoon kosher salt worked out for you in these!