• Faye Caramela de Goma

TRIPLE CHOCOLATE COOKIE-DOUGH-STUFFED PIES

Updated: May 31



Are you one of those people that, when baking cookies, sneaks into the fridge to pick copious amounts of raw cookie dough straight from the bowl with your fingers and eats it with no regrets whilst its supposed to be chilling?

Are you the person who, drooling, watches those Instagram videos of massive, fat, cookies being squeezed with gooey cookie dough and melted chocolate oozing out of their centres (you know the videos I'm talking about!) and feels a pang of desire deep in your soul? If you're anything like me and the answer to those questions is HELL YES, then you need to make these, because I promise they will satisfy all of your cookie dough cravings.


I love, and I mean LOVE, cookie dough. I'm the sort of girl who will pick all of the cookie dough chunks out of a Ben & Jerry's ice cream pot, put it back in the freezer and leave some poor soul to the remaining scraps of dough-less vanilla ice cream. Yes, I'm a bad person.

But now...now I've found my new cookie comfort. Step aside Ben & Jerry's, there's a new guy in town.

(CLICK HERE TO JUMP TO RECIPE!)


Ladies and gentlemen, I present you Triple Chocolate Cookie-Dough-Stuffed Pies. These offer the best of all worlds, featuring all chocolate varieties, with a chocolate and white chocolate chip cookie shell, and soft dark and milk chocolate chip cookie dough filling. Warm from the oven, these make a super-indulgent treat and are almost like a hot chocolate cookie fondant that collapses and oozes a gooey filling as you cut into it! Served with a large scoop of vanilla ice cream, it's a cookie dough lover's dream dessert!



But what's even better is that, even after having completely cooled to room temperature, the centre of these perfect little 'pies' still remains really soft and fudgey just like raw cookie dough, whilst the outer shell hardens slightly and can be eaten like a giant, fat, stuffed chocolate cookie! The picture below shows the pie one and a half hours after being removed from the tin...



Whats Involved?


Difficulty level - These are super easy to make and, although you do have to whip together two different cookie doughs, hands on time is only about 15 minutes!


Chilling - Unfortunately, like any great cookie recipe, there is some chilling time involved, which is especially important for the moulding and shaping in this recipe. I recommend a chilling time of at least 2 hours for best results (I know, I know - I'm sorry but it's for the greater good!)


Cookie Dough Filling - As the cookie dough filling doesn't cook through properly, I have omitted eggs from the recipe for your own safety! I also recommend heat treating your flour for the filling by spreading it on a baking tray and baking at 175C for 5 minutes to kill any bacteria that may be present in the uncooked flour.


Muffin tin - You will need a muffin tin to make the pies. This recipe makes about 6 pies in a regular sized muffin tin. The chocolate dough is pressed into the greased tin to form the base of the pies, and a ball of filling is placed in the centre before a further piece of the chocolate dough is pressed over the top to create the 'lid'. The pies are then baked in the tins for 11 minutes at 170C.


Cooling - The pies will need to cool in the tin for about 5 minutes to allow the outer shell to firm up slightly before you attempt to remove them, or they will completely fall apart! Once cool enough to remove, you can eat immediately for a fondant style cookie dough dessert, or cool to room temperature for a thick stuffed cookie pie. The pies can be reheated in the microwave for 20 seconds to recreate the warm gooey textured centre!


Flavours - You can easily adapt the cookie dough flavours by adding your favourite chocolate or nuts. If you don't fancy a chocolate cookie shell, swap out the 20g of cocoa powder for plain flour! Get creative!






My Favourite Chocolate Chunk Cookies

Prep time: 15 mins

Chilling time: At least 2 hours

Cooking time: 11 minutes

Difficulty: Easy

Makes: 6

(click here for printable PDF)



Ingredients List:


Chocolate Cookie Shell

115g unsalted butter, softened

70g soft light brown sugar

70g white caster sugar or granulated

1 medium egg lightly beaten

1 tsp vanilla extract

190g all purpose flour

20g Cocoa powder

1/2 tsp baking soda

1/4 tsp salt

75g white chocolate chips


Cookie Dough Filling

115g unsalted butter, softened

50g white caster sugar

50g soft light brown sugar

2 Tbsp maple syrup

1/2 tsp vanilla

1/2 tsp salt

125g all purpose flour (heat treated recommend *see above notes*)

75g dark chocolate chips

30g milk chocolate chips (to press inside shells)

Method:


1. Make your cookie dough filling: In a bowl, beat softened butter until fluffy. Add both sugars and beat well. Add maple syrup, vanilla and salt and mix to combine. Fold in heat-treated flour until combined. Stir in chocolate chips until evenly incorporated. Cover and chill for at least 2 hours.

2. Make your cookie shell: In a small bowl, whisk together flour, cocoa powder, salt and baking soda. In a separate bowl, beat butter until fluffy and then cream together with both sugars. Add beaten egg and vanilla and beat to combine. Fold in flour mixture until just incorporated, before folding in your white chocolate chips. Cover and chill in the fridge for at least 2 hours

3. When the doughs have chilled, preheat oven to 170C and grease six holes of your muffin tin with softened butter. Put a small scoop of chocolate dough into each greased hole and, using your fingers, press the dough into the tin covering the entire hole to create the pie base, adding extra dough if needed


4. Press some milk chocolate chips into the inner walls of the pie bases before placing a small rolled ball of cookie dough filling in the centre of each base (about 1.5tsp of dough in each hole)

4. Take a small amount of chocolate dough, roll into a ball and press between hands to create a rough disk shape. Press this onto the tops of the dough filled pie bases to form a 'lid' and use your finger to press and tidy up the edges so the pie is completely sealed. Repeat for remaining 5 pies.


5. Bake pies at 170C for 11 minutes. If the lids still look undercooked, continue to bake for a further minute until just set and no longer shiny-looking


6. Remove tin from the oven and place on a cooling rack. Allow pies to rest in the tin for at least 5 minutes to set slightly before attempting to remove. Once firm enough to remove, serve immediately with a scoop of vanilla ice cream. Alternatively, leave pies in the tin and allow to cool to room temperature before enjoying cold.






 
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