Chocolate Chip Cookie Dough (Ready-to-Print Version)
Creamy chocolate chip dough filling on graham crust topped with a rich ganache layer.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
1/4 cup brown sugar
→ Chocolate Layer
04 -
1 cup dark chocolate chips
05 -
1/2 cup heavy cream
→ Cookie Dough Filling
06 -
1/2 cup unsalted butter, softened
07 -
1/4 cup brown sugar
08 -
1/4 cup granulated sugar
09 -
1 teaspoon vanilla extract
10 -
2 tablespoons milk
11 -
1 cup all-purpose flour, heat-treated
12 -
1/4 teaspoon salt
13 -
1/2 cup mini chocolate chips
→ Topping
14 -
1/4 cup chocolate chips
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press firmly into a 9-inch pie dish to form an even crust. Chill for 30 minutes.
02 -
Melt dark chocolate chips with heavy cream over low heat, stirring until smooth. Pour ganache over the chilled crust and refrigerate until firm.
03 -
Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in vanilla extract and milk. Gradually blend in heat-treated flour and salt until smooth. Fold in mini chocolate chips.
04 -
Spread the cookie dough filling evenly over the chilled ganache layer. Smooth the surface with a spatula.
05 -
Sprinkle chocolate chips over the filling. Chill the pie for at least 2 hours before serving.
# Handy Tips:
01 -
Heat-treat the flour to ensure safety before use.
02 -
Chill between layers to maintain distinct textures.
03 -
Mini chocolate chips integrate better into the cookie dough filling.