Ingredients
2cupsall-purpose flour,(250g), spoon & leveled
2tspcornstarch
1tspbaking soda
½tspsalt
¾cupunsalted butter,1.5 sticks, (170g), softened to room temperature
¾cuplight brown sugar,(150g) packed
¼cupgranulated sugar,50g
1large egg,at room temperature
2tsppure vanilla extract
1¼cupssemi-sweet chocolate chips,225g
½cupunsalted butter,1 stick (115g)
8ozquality semi-sweet chocolate,(228g) coarsely chopped
¾cupgranulated sugar,150g
¼cuplight brown sugar,(50g) packed
3large eggs,at room temperature
1tsppure vanilla extract
½cupall-purpose flour,+ 2 tbsp (80g), spoon & leveled
2tbspunsweetened cocoa powder,11g
¼tspsalt
Preparation
Preheat oven to 350 degrees F.
Grease a deep-dish pie pan or use nonstick cooking spray. Set aside.
whisk the flour, cornstarch, baking soda, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 2 minutes on high speed until completely smooth and creamy.
Add the brown sugar and granulated sugar, then beat on medium high speed until fluffy and light in color.
Beat in the egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips.
The cookie dough will be thick. Press evenly into the prepared pie pan.
Melt the butter and chopped chocolate together in a heat-proof bowl in the microwave for 1 and 1/2 minutes.
Remove and stir until all the chocolate is melted. Reheat for 20 more seconds if needed.
Allow to cool for 5 minutes before adding the eggs (don’t want them to scramble!).
Whisk in both sugars, the eggs, and vanilla extract. Then whisk in the flour, cocoa powder, and salt. Spread over the cookie layer.
Bake the pie for 45 to 60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist brownie crumbs.
Loosely tent the top of the pie with aluminum foil if the edges are browning too quickly.
Allow to cool completely in the pan set on a wire rack.
Or allow to only cool for 30 minutes and serve warm with ice cream.
