Remember cookie cake? That flat, kind of soggy cookie with borderline-gritty chemical frosting? This is sort of like that, but also nothing like that.
Imagine molten cookie dough in buttery pie crust with a shot of whiskey. It would 100 percent still make you the birthday hero if you brought it to a party, though.
WHAT YOU NEED:
1 9-inch pie crust*
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into cubes
1 tablespoon whiskey
3/4 cup chopped walnuts
1 1/4 cups chocolate chips
*Either make your own or use store bought. Per usual, I strongly endorse Trader Joe's frozen crust if you're short on time or freshly floured work surfaces.
- If using homemade, roll out dough into pie pan, crimp edges and freeze until firm - at least 30 minutes.
- Preheat oven to 350 degrees.
- In a large bowl, use an electric mixer on high speed to beat eggs until foamy, about 3 minutes. Turn mixer to low and beat in flour and sugars until combined. Beat in butter, then whiskey, scraping down the sides until everything is incorporated. Fold in walnuts and 3/4 cup of the chocolate chips.
- Spread mixture evenly into prepared pie crust. Top with remaining chocolate chips.
- Bake on center rack for 25 minutes. Remove from oven, cover the crust edges with foil to prevent over-browning, and bake for an additional 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.
Recipe via Laura's Sweet Spot