There is a lot to be said for a basic, sweet, doughy cookie studded with melty chocolate chips (eaten warm, always), but can you imagine that familiar flavor paired with nutty brown butter, sweet chewy cherries, and crunchy walnuts? Talk about decadence!
These flavors are not for the faint of heart; no sir, they are for bona fide card-carrying, flavor-loving, texture-seeking, chocolate addicts (incidentally, not unlike myself!). Are you a member of that club? I thought so.
Now that we’ve covered the flavors, you may notice that this “cookie” doesn’t look like your standard drop chocolate-chipper. Well, with all due respect to the classic, perfect chocolate chip cookie – of which, as I think we have established, I am the greatest of fans – there’s something limiting about the pre-portioned nature of the classic presentation. Instead, I would highly recommend, once in awhile, going all in – literally – and baking the whole darn batch in a single vessel that allows you to cut slices like a pie.
Or, better yet, just eat it with a spoon!
Brown Butter Cherry Walnut Chocolate Chip Cookie Pie
- 1 box Simple Mills chocolate chip cookie mix
- ½ teaspoon cinnamon
- ½ cup chopped walnuts
- ¼ cup chopped dried cherries
- 4 Tablespoons butter (see note for dairy-free alternatives)
- 2 large eggs, beaten
- Optional: Additional chocolate chips for garnish
- Preheat the oven to 350F.
- In a large mixing bowl, prepare your dry mixture by quickly whisking together the mix, cinnamon, walnuts and dried cherries. Set aside.
- Prepare the brown butter: In a small (6”) heavy-bottomed, oven-safe skillet - such as cast-iron - melt the butter over medium high heat, stirring continuously until melted. Continue to cook until the butter begins to froth, then pick up the pan by the handle (careful – it’s hot!!) and give it a vigorous swirl, making sure to move the butter around to coat the bottom and sides of the pan. Let it cook another 20-30 seconds and repeat the swirl. As soon as your butter starts to turn amber and smell nutty, remove it from the heat. It’s done. Watch it carefully, because it is very easy for brown butter to go from perfect to burned!
- Pour the butter into the dry mixture and stir to combine. Set the pan back on to the stove; you will use it again in just a minute.
- Add the beaten eggs to the mixing bowl and stir well to get everything incorporated.
- The bottom and sides of the pan should be thoroughly greased from the preparation of the brown butter, but if not, add a little more butter (or nonstick spray).
- Pour the batter into the greased pan and smooth into an even layer. If using additional chocolate chips, sprinkle them over the top of the pie.
- Bake for 15-18 minutes, depending on how you plan to serve the cookie cake. If you want to eat it family style (everyone grabs a spoon and eats it out of the pan), you will want it to be under baked in the center, so your baking time will be more like 14-16 minutes. If you would like to cut it into pieces to serve, like a pie, bake for 17-18 minutes.
- Remove from the oven and cool slightly before service, or cool completely before storing.
- If you are intolerant to dairy, you can replace the butter with a vegan version or any flavorless oil. However, other fats, like vegan butter or coconut oil, will not brown (so replacing the butter will change the flavor slightly). To use a replacement, make sure it is liquid at room temperature or melted, follow the instructions for swirling it around in the hot pan to grease it before pouring the fat into the batter.
- If all you have is a 9” or 10” oven-safe pan, simple double this recipe. You will also have to increase the baking time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.