This is one of those desserts that’s so simple, you almost feel bad about serving it when company’s over but then you take a bite and think, why am I not baking this all the time? It’s so much easier than baking cookies.
I whipped this up at the lake house last night and certainly didn’t plan on baking anything to photograph and write about on The Rose Table but it was really too delicious not to share. If you’re looking for one of those highly styled recipe websites where the photography is perfect, this is not it. But when my mom said, “This is literally one of the best things you’ve ever made me,” I knew I just had to post it.
I served this with homemade vanilla ice cream and a shaving of dark chocolate. It should be noted that you could easily swap out a cup of chocolate chips for the chocolate bar or use any variety of chocolate bars instead of the dark chocolate almond bar. It’s absolutely customizable. Wouldn’t a mix of peanut butter and chocolate chips with rocky road ice cream on top be fabulous?
Chocolate Chunk Cookie Pie
1 cup + 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp brown sugar, packed
1 tsp vanilla extract
3.5 oz Ghirardelli dark chocolate almond bar
- Preheat oven to 375 degrees. Grease a 9″ pie plate.
- In a small bowl, combine sifted flour with baking soda and salt.
- Beat butter with sugars until creamy. Beat in vanilla and egg.
- Slowly add flour mixture to butter mixture. Break chocolate bar into chunks and add to cookie dough.
- Spread cookie dough into prepared pie plate. Bake for 12-15 minutes or until golden brown. Cool slightly. Slice into wedges. Serve with ice cream and a shaving of dark chocolate.