Ingredients :
- 1 unbaked 9-inch deep-dish pie crust, chilled
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions :
- Preheat your oven to 325°F (165°C). Place the chilled pie crust on a baking sheet to make it asier to handle.
- In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is smooth and well-creamed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
- In a small bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Using a spatula, gently fold in the chocolate chips and the optional nuts until they are evenly distributed throughout the batter.
- Pour the thick cookie batter into the unbaked pie shell, spreading it into a smooth, even layer.
- Place the baking sheet with the pie in the preheated oven. Bake for 50-60 minutes, or until the top is deep golden brown and the center is set but still slightly soft.
- A toothpick inserted near the edge should come out with moist crumbs, but the center may still appear a bit jiggly.
- Transfer the pie to a wire cooling rack and allow it to cool for at least 30 minutes before slicing. This allows the filling to set for cleaner slices.
- Serve warm, ideally with a scoop of vanilla ice cream.