a giant cookie appears again on the blog, this time it’s a Jemma Wilson recipe that I wanted to share with you because you need this in your life, and you know it since you saw the picture, so don’t lie to yourself and bake this bloody delicious pie!
usual ingredients that you can have at your house plus an easy peasy recipe..result? an incredible chocolate chip giant cookie topped with mini cookies, do I need to convince more? a little bit crunchy outside and chewy inside, the perfection of the easy cookies is just right here for you!
CHOCOLATE CHIP COOKIE CREAM PIE
(makes about 12 servings approx.)
· ingredients ·
230g unsalted butter
100g caster sugar
220g light soft brown sugar
1 large free range egg
2 tsp vanilla extract
350g plain flour
1 tsp baking soda
1/2 tsp salt
150g chopped milk chocolate
400ml whipped cream
2 Tbsp caster sugar
grated milk chocolate
· step by step ·
preheat the oven at 170ºC and butter a 25cm approx. mould and a baking tray with some baking paper.
in a large bowl beat the butter with the caster and brown sugar together.
add the egg and vanilla extract until it’s all well combined.
pour in the plain flour, baking soda, salt and whisk everything.
add the chopped milk chocolate until it’s well distributed.
spread almost all the cookie dough into the prepared mould.
with the rest of the cookie dough make little balls and place them into the prepared baking tray.
bake the big cookie for about 20 to 23min, and the little cookies for about 10 to 13min, both at 170ºC.
put the whipped cream and the caster sugar in a big bowl and whisk it until is a bit stiff and spread on the top of the big cookie.
distribute the mini cookies on the top of the cake.
sprinkle some grated milk chocolate on the top.
· tips ·
you can always change the kind of chocolate you’re adding, just make sure it’s a good quality one.
you have to eat this pie the same day you bake it, because the cream gives lots of humidity to the cookie, but even though the second day it’s still bloody delicious at least for me!