This pie is a tribute to another classic American dessert the chocolate chip cookie. We use browned butter (butter cooked until the milk solids turn brown) to make the cookie dough for this pie. Don’t worry we toast the flour and don’t use any eggs, making this cookie dough completely safe to eat! The nuggets of cookie dough are added to decadent chocolate mousse and topped with a giant chocolate chip pie crust cookie.



Pie dough for Standard Single Crust (this page), still in a disc shape and not rolled 

Graham Cracker Crust (this page), baked and cooled in a 9½-inch deep-dish plate with no lip 

Extra butter or cooking spray for greasing the pan 




All-purpose flour½ cup plus 2 tablespo

ons3.15 ounces89 grams

Unsalted butter5 tablespoons2.5 ounces71 grams

Granulated sugar3 tablespoons1.3 ounces38 grams

Light brown sugar, lightly packed3 tablespoons1.3 ounces38 grams

Heavy cream1 tablespoon0.5 ounce15 grams

Vanilla extract½ teaspoon

Salt¼ teaspoon

Chocolate pearls or substitute mini semisweet chocolate chips¼ cup1.2 ounces34 grams


Whole milk1 tablespo


Semisweet chocolate chips¼ cup1.5 ounces43 grams


Heavy cream, cold1 cup8.2 ounces232 grams

Egg1 large

Granulated sugar⅓ cup2.35 ounces67 grams


Bittersweet chocolate, melted and still warm6 ounces170 grams


Chocolate Ganache (this page), warm and pourable¾ recipe

MAKE THE COOKIE DOUGH: Line a 9 by 5-inch loaf pan with parchment and lightly grease the parchment with cooking spray or softened butter. Add the flour to a medium saucepan and toast it over medium heat, stirring constantly, until the flour has a light beige color and nutty aroma (if it gets too dark, start over—no one likes bitter cookie dough). Transfer the flour to a small bowl to cool completely. 

Carefully wipe the saucepan with a damp towel (you can let it cool first if you want). In the same saucepan, melt 4 tablespoons/2 ounces/57 grams of the butter over medium heat. Continue cooking until the butter is golden brown and has a nutty aroma, about 2 minutes. Transfer the browned butter to a large bowl and stir in the remaining 1 tablespoon/0.5 ounce/14 grams of butter until it’s completely melted. Set aside until the butter is room temperature and begins to firm up around the edge, about 30 minutes, depending on the temperature of your kitchen. 

Whisk the granulated and brown sugars into the melted butter. Whisk in the cream, vanilla, and salt. Fold in the toasted flour until the mixture forms a batter, then fold in the chocolate pearls. 

Spread the batter in the prepared loaf pan, cover the pan with plastic wrap, and refrigerate until the mixture is cold and firm, about 2 hours or overnight. After the dough is firm, transfer the block of dough to a cutting board. Use a sharp knife to cut the dough into ½-inch cubes. Return the dough cubes to the refrigerator until you assemble the pie. 

MAKE THE PIE DOUGH COOKIE TOP CRUST: Roll out the pie dough to a ⅛-inch thickness. Cut out an 8- to 9-inch circle in the dough using a pan lid or cake pan as a guide (pie scraps can be kept and frozen for another time). Transfer the dough circle to a sheet of parchment or a silicone baking mat set on a baking sheet. Brush the top of the dough round with the milk, then sprinkle the chocolate chips over the circle and lightly press them into the dough so they are adhered and won’t roll around. Freeze the chocolate chip pie dough disc for at least 20 minutes or up to overnight. Preheat the oven to 350°F. 

Bake the crust until the top and bottom of the round are both golden brown, about 30 minutes. Transfer the pie dough cookie to a cooling rack to cool completely, about 30 minutes. 

MAKE THE CHOCOLATE MOUSSE: Using a stand mixer or hand mixer, whip the cream in a medium bowl at medium-high speed until it holds stiff peaks, 1 to 3 minutes, and return it to the refrigerator. 

Bring a medium saucepan filled with 1 inch of water to a simmer. In a large heat-safe bowl, whisk the egg, sugar, and salt together and place the bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water). Reduce the heat to low, and constantly whisk until the sugar is dissolved and the mixture is 160°F using an instant-read thermometer. Remove the bowl from over the water and, using a hand mixer or whisk (there is not enough volume to effectively use a stand mixer), continue beating the mixture until it is thick and begins to hold a slight trail in the wake of the beaters (or whisk), 2 to 3 minutes. Whisk in the warm melted chocolate (it’s okay if the mixture looks stiff and grainy). Whisk in about a third of the whipped cream, and once the mixture is lightened, gently fold in the remaining whipped cream until the chocolate mousse is uniform without any white streaks. 

Fold the chilled cookie dough cubes into the chocolate mousse. Smooth the mousse into the cooled crumb crust. Refrigerate the pie until the mousse is cold and set, 1 to 2 hours. 

ADD THE TOPPING: When the mousse is cold and set, pour the Chocolate Ganache over the top of the chocolate mousse layer and smooth into an even layer. Immediately press the pie dough cookie top crust into the ganache. Return to the refrigerator to fully chill before serving, about 3 to 4 hours. (Store any leftovers in the refrigerator for up to 2 days.)

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