Gooey Chocolate Chip Cookie Pie Food

GOOEY CHOCOLATE CHIP COOKIE PIE.

Steps:

• Preheat the oven to 325 degrees F. Grease a pie plate.
• Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined, but it will not be smooth. Stir in the chocolate chips.
• Press your pie crust into the prepared pie plate. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the filling. Drizzle the remaining sweet milk over the filling. Spoon in the rest of the filling. Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Start with the crust by beating the butter until fluffy and add in the sugar.
• Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
• Press into a 9" or 10" pie dish, up the sides and make a nice crust and bake in a preheated 350 degree oven for 10 minutes.
• Let the crust cool before adding the filling.
• To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
• Add in the eggs and continue to beat. Adding vanilla and salt.
• Slowly add in the flour and blend on low. Add in the chocolate chips.
• Pour the batter into the pie crust and bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown. Do not overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.

CHOCOLATE CHIP PIE

Steps:

• 1. Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.
• 2. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• 3. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
• 4. While the pies cool, whip the cream until soft peaks form (tips curl). Add the confectioners' sugar and whip until just combined. Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
• Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
• Add 2 eggs, one at a time, to creamed ingredients.
• Add vanilla. Mix well.
• Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
• Mix in chocolate chips.
• I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
• Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

CHOCOLATE CHIP PANOOKIES

Steps:

• Preheat oven to 375 degrees and grease 8 (4 inch) pie tins. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Divide dough between prepared pie tins and place onto a baking sheet. Bake for 20 minutes. Serve panookies immediately with a scoop of ice cream.

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

OOEY GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dry ingredients and set aside.
• Cream sugars, butter or margarine and vanilla. Beat in eggs and when smooth add dry ingredients.
• Next add the coconut followed by the marshmallows and finally the chips. They will break up the marshmallows with the beater action.
• Drop small scoop onto ungreased cookie sheets. Bake 10 minutes and remove from oven. Let sit on tray for several minutes to let the marshmallows dry. This will make it easier to get off the tray. Store in a tight-fitted container.

GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C, gas mark 4.
• Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
• Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
• Stir in the chocolate chips.
• Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
• Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
• For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.