Toll House Chocolate Chip Pie Recipe

I took the classic Toll House flavors and baked them into a dense, fudgy Chocolate Chip Pie that leaves you wondering how a cookie became a sliceable dessert.

I never expected a pie to steal the thunder from cookies but this Chocolate Chip Pie does it every time. It feels like a giant cookie, dense and fudgy with chewy edges and a center that begs for a fork, not a plate.

I love how semisweet chocolate chips scatter through the batter and how unsalted butter gives a deep, browned richness. People keep asking what’s different, like it slipped out of the classic Toll House Chocolate and graduated into something bolder.

I cant explain exactly why it hooks you, only that once you try it you’ll know.

Ingredients

• Rich in fat and calories, gives flaky texture and rich flavor, not healthy.
• Pure carbohydrate, makes sweetness and chew, no fiber or protein, boosts calories.
• Adds deeper caramel taste and moisture, slightly more minerals, still high in carbs.
• Provide protein and structure add moisture and richness also vitamins and minerals.
• Mostly carbs, gives body and chew, low fiber unless whole grain used.
• Sweet, adds chocolate flavor and fat, some antioxidants from cocoa but sugar high.
• Give crunch, healthy fats and protein, add fiber and nutty flavor, optional.
• Tiny amount for aroma and sweetness no nutrition but huge flavor impact.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9 inch pie plate or spray it with nonstick spray.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes with a mixer or a vigorous stir if doing it by hand.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, scraping the bowl so everything mixes evenly.

4. In another bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1 teaspoon salt so there are no lumps.

5. Add the dry mix to the butter mixture a bit at a time and mix until just combined, dont overmix or you’ll get a tough pie.

6. Fold in 2 cups (12 ounces) semisweet chocolate chips and 1 cup chopped nuts if using, make sure theyre evenly distributed.

7. Press the dough evenly into the prepared pie plate, up the sides a little if you like a cookie crust, but keep it even thickness so it bakes uniformly.

8. Bake at 350°F for about 20 to 25 minutes, until the edges are golden and the center is set but still a bit soft for a fudgy texture, bake a few minutes longer if you want it more fully cooked.

9. Let the pie cool at least 10 to 15 minutes so it firms up, serve warm or at room temp, great with vanilla ice cream.

Equipment Needed

1. 9-inch pie plate or pie dish
2. Oven (preheated to 350°F) and oven mitts
3. Large mixing bowl and medium mixing bowl
4. Electric hand mixer (or a whisk if youre doing it by hand)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for mixing/scraping
7. Flat-bottomed measuring cup or the back of a spoon to press dough evenly into the pan
8. Baking sheet (to catch any drips) and a cooling rack

FAQ

Toll House Chocolate Chip Pie Recipe Substitutions and Variations

• Unsalted butter: use salted butter, same amount (1 cup), but cut the added salt to about 1/2 teaspoon — tastes the same and saves a step.
• Eggs: replace each large egg with a flax egg, 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes; works great for vegan swaps but the texture can be a bit denser.
• All purpose flour: swap cup for cup with a 1:1 gluten free all purpose blend that contains xanthan gum; cookies may be slightly crumblier, but still delicious.
• Semisweet chocolate chips: use chopped bittersweet chocolate (60 to 70% cacao) by weight, same amount (about 12 ounces); gives a richer chocolate flavor and melts in rustic pockets.

Pro Tips

– Get the butter temp right: softened but not melted. If it feels greasy or flat, pop it in the fridge for 10 minutes, otherwise the dough will spread too much and come out oily.

– Chill the pie a little before baking so it firms up, and press the dough evenly with a spatula or the bottom of a measuring cup so thickness is uniform. Uneven thickness = some parts overbaked while others stay gooey.

– Toss the chocolate chips and nuts in a tablespoon of flour so they dont all sink to the bottom, and save a handful of chips to press on top right before baking for a nicer look and extra melty pockets.

– Measure flour by spooning into the cup and leveling off dont scoop with the cup, it packs too much flour. Use an oven thermometer if you can, ovens vary a lot, and let the pie rest a bit after it comes out so slices are cleaner and the texture settles.