What’s the first thing you think about in the morning?
For me, yesterday morning it was chocolate chip cookies. I NEEDED a chocolate chip cookie. Like NEEEEEEEEEEEDED one. It was 6:30 am.
Every week, I sit down and plan out a list of recipes to make for the blog. Without that, I would have no sense of organization in my life and my grocery bills would be a thousand dollars because I’d run to the store every single day to get ingredients. I’d also spend more money on coffee since Starbucks is in the grocery store. Catch my drift? However, this pie was a totally spontaneous creation designed only to give immediate gratification….since I woke up thinking about it and all.
I mean, who doesn’t like a chewy chocolate chip cookie the size of their head? And the extra sprinkling of sea salt puts everything right over the edge.
Unfortunately this wasn’t ready in time for breakfast yesterday so I had to wait.
I waited exactly six hours. Six hours!!! Okay maybe five. I waited long enough, let’s just say that.
Chocolate chip cookie pie for all! Hip hip hooray! Trust me on this one.
Deep Dish Salted Chocolate Chip Cookie Pie
2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt (plus more for sprinkling)
2 1/2 cups flour
2 cups semisweet chocolate chips
Preheat oven to 325 and grease a ten inch cast iron skillet with cooking spray.
Cream together the butter and the sugar until fluffy, then add the eggs one by one—beating after each addition. Add the vanilla and mix until incorporated.
In another bowl, whisk together the flour, salt and baking soda. Add to the butter and sugar and blend lightly. Add the chocolate chips.
Press the cookie dough down into your greased skillet evenly and smooth the top with your hand. Sprinkle additional sea salt over the top.
Bake for 45 minutes until very puffy and golden.
Let pie cool completely before cutting. Serve alone or with ice cream!