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.

tuscaloosa tollhouse pie


1 9-inch pie crust*

2 eggs

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.


  1. If using homemade, roll out dough into pie pan, crimp edges and freeze until firm - at least 30 minutes.
  2. Preheat oven to 350 degrees. 
  3. 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.
  4. Spread mixture evenly into prepared pie crust. Top with remaining chocolate chips.
  5. 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