Cake Walk: International Chocolate Chip Day
We love chocolate, we love chips, which mean we inevitably love chocolate chips.
While we could go “traditional” by making chocolate chip cookies, or even “original”, which is basically just eating the chocolate chips straight out of the bag (#oldschool), we’re opting to celebrate international chocolate chip day on May 15 by making a chocolate chip cookie – wait for it – pie. Sweet? Check. Gooey? Check. This is like a sugar pie that married a chocolate cookie. Best. Couple. Ever.
1 unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) semi-salt butter, softened
1 cup (6 oz.) milk chocolate chips
1 cup chopped pecans
35% whipping cream, whipped
Start by getting things warmed up: preheat your oven to 325° F.
Beat the eggs in a your mixer bowl on high speed – or by hand with a whisk – until foamy. Mix in the in flour, granulated sugar and brown sugar. Beat in the butter, then stir in the chocolate chips and the pecans. Spoon the glorious mixture into the raw pie shell.
Bake in the centre of your oven for about an hour, or until a knife inserted halfway between the edge and the middle comes out clean. When it’s golden and ready, remove it from the over and resist the urge to cut right into it – let it cool on a wire rack for 15 minutes. Serve it warm, topped with whipped cream. And, maybe even MORE chocolate chips… because you can.