Get out your paper and pencils. It’s time for a POP QUIZ! #1. This is a: A. Cookie. B. Cake. C. Pie. D. All of the above. The answer? It should be clear. I may not be able to be two places at once (yet) but I think this proves I can make a dessert that is three things at once without breaking any universal laws of physics. It’s basically giant chocolate chip cookie, baked in a cake pan, with a cookie crust (and it follows that since crust is a defining characteristic of pie, and this cookie has a crust, this cookie must therefore be a pie. How’s that for advanced algebra?)
The crust here does more than define this dessert: it adds textural contrast along with notes of dark cocoa and salty sweetness. Of course, you could certainly bake this without the crust and you’d have yourself a classic giant cookie cake. But if you want to call it a pie… well, I think we’ve already determined that the crust is essential.
My favorite way to celebrate (anything, really) is stuffing my face with mouthfuls of sprinkled sweets… care to join me? This recipe is adapted from Sally’s Chocolate Chip Cookie Cake Recipe. Which is, coincidentally, no coincidence: Sally is having a baby, and a few blogger friends have gotten together to throw her a virtual baby shower (minus the silly party games and with one heck of a dessert table). I hope you’ll join me passing along a sugar-filled congratulations to Sally for her best recipe yet (the baby, I mean, though the cookie is a close second).
I baked this cookie in my favorite cheesecake pan with a removable bottom. The thick sides insulate the cookie better than a regular spingform, but the removable bottom makes it just as easy to take it out. You can certainly use a regular springform pan too, a pie pan would also work (though you’d serve and slice it in the pan like you would a regular pie). Be sure you let the pie cool completely before you pipe the frosting; I know the wait is killer, but, trust me, you don’t want a melted mess of chocolate buttercream which is exactly what you’ll get if the cookie isn’t completely cool. Your patience will be greatly rewarded.
Golden brown crispy edges and a soft and gooey center (the best part if I do say so myself), topped with swirls of fluffy cocoa buttercream and a flurry of colorful sprinkles. Oh, baby! Whether you are celebrating a birthday, baby shower, or just an ordinary weekday, this chocolate chip cookie pie is the perfect recipe for all celebrations: large and small.
Want even more sprinkles?!
Be sure to check out all the other baby shower goodies created by some of my favorite bloggers: Total Time: 1 hour 30 minutes
Loaded Unicorn Bark from Averie Cooks Funfetti Frosting from Taste and Tell Funfetti Cheesecake from Life, Love, and Sugar Funfetti Cake Batter Dip from Show Me The Yummy Gluten Free Confetti Thumbprint Cookies from Grain Changer Funfetti Coconut Macaroons from Handle the Heat Homemade Pop Tarts with Sprinkles from Grandbaby Cakes Funfetti Cookie Cups from Liv For Cake Pink Lemonade Cake from Carlsbad Cravings Funfetti Bundt Cake from Love From The Oven Funfetti Quick Bread from Fresh April Flours Oreo Funfetti Cupcakes from Your Cup Of Cake Rice Krispies Treats from Chelsea’s Messy Apron Funfetti Lush Dessert from Brown Eyed Baker Funfetti Cake from Beyond Frosting
