This is a fun and simple idea for a dessert; all you have to do is change the Basic Cookie Dough recipe slightly and cook it in a different way. Doubling the amount of egg means that the dough ends up more soft and cakey, but keeps the delightful characteristics of a cookie, such as the crispy crust and chewy texture. Instead of making cookies, you just put all the dough into a pie dish and bake it at a lower temperature for a longer time to ensure it cooks through evenly without getting too brown and hard on the outside. I made a malted chocolate ice cream and classic caramel sauce to serve with my pie, which I used a double-chocolate chip dough to make.
If you’ve made your dough correctly, the cookie pie will rise up and then sink down again, because there is some air trapped in the perfectly-creamed fat, sugar and egg mix you carefully prepared. This means that depending on what kind of dish you’ve chosen to bake it in, a bit might end up going over the sides. Deep-dish style pie dishes are good for preventing this, but for the purposes of taking a glamorous photograph I just used a regular dish, and it turned out well.
It will take a while to cook this pie, because you are essentially creating a gigantic cookie and it takes longer for the centre to reach a temperature where the protein of the eggs and the starch of the flour are set and the baking process has completed. It will be cooked when the surface is crispy but the whole pie also feels firm and lightly springy when you touch it, as opposed to feeling like it is gooey under the crust. Part of the charm of this dessert is that the outside goes crispier while the middle stays soft and chewy, so it is vaguely similar to a brownie in that respect. And like brownies, it can be a bit hard to know when it is actually ready. Having twice as much egg as a regular cookie clouds the issue a bit as well because it is always going to be much less firm in texture than usual anyway. As Julia Child said at some point, right before she completely cocked up a pancake-flipping, ‘you’ve just got to have the courage of your convictions’; so don’t be too hesitant about it. You can always put it back in the oven.
- Ingredients for one recipe of Basic Cookie Dough, with any additional ingredients of your choice eg. nuts, chocolate drops
- 1 Egg
- Prepare your Basic Cookie Dough as per the recipe, adding two eggs instead of one.
- Spray a pie dish and put it on a flat tray.
- Spread the cookie dough evenly into the pie dish.
- Chill the prepared pie dish until the dough has become firm.
- Pre-heat your oven to 160°C.
- Bake the cookie pie until a skewer into its centre comes out clean, and it feels firm. If you have a probe thermometer, test for a core temperature of around 92°C.
- Put the pie on a cooling rack to set. Much like regular cookies need a short amount of time to become firm when they come out of the oven, the pie needs to cool down and firm up a little as well. 10 minutes is a good amount of time to let it set before serving it.
Malted Chocolate Ice Cream
Makes 1 Litre
- 250ml Milk
- 500ml Cream
- 175g Caster sugar
- 6 Egg yolks
- 150g Dark chocolate, roughly chopped
- 75g/3 T Malt extract
- Put the milk, half the measure of cream, and the sugar, malt extract and chocolate into a saucepan. Gently heat until the chocolate and malt have melted and blended into the liquid and the sugar has dissolved.
- Pour the remaining cream into a bowl and set a sieve over it.
- Put the egg yolks in another, separate bowl and set aside.
- Heat the sweetened, chocolatey milk and cream mixture until it is slightly bubbling, then slowly pour it into the bowl of yolks, whisking as you pour.
- Return this mixture to the saucepan and cook it gently, stirring constantly, until it slightly thickens.
- Pour the mixture through the sieve into the cold cream and stir it in.
- Cool the mixture down over a bowl of ice, then churn it as per the instructions of your ice cream machine.
- Transfer the ice cream to a storage container and freeze it.
- 100g Caster sugar
- 100ml water
- 50g Unsalted butter
- 100ml Cream
- Put the sugar and water in saucepan and heat it until it is bubbling and begins to change to a caramel colour. This will happen fairly quickly once the first colour appears. Don’t let it go too far, it will continue to darken a little after it is taken off the heat so bear this in mind and factor it in.
- Take the saucepan off the heat and add the butter. Carefully swirl the butter around in the caramel. Adding the butter is helping to slow and halt the cooking of the sugar.
- Add the cream and gently stir it through until the sauce is smooth. It will be very runny at this stage, but as it cools it will thicken.