chocolate chip cookie pie with graham
cookie base recipe from Jacques Torres
2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
4-6 ounces of bittersweet chocolate chips* (see cook notes)
4-6 ounces of semi-sweet chocolate chips* (see cook notes)
1/4 – ½ cup crushed graham crackers
¼ to ¾ cup Nutella (all depending on how much you want or don’t want)
Sea salt for sprinkling top of graham crumbs (don’t skip this part!)
The chocolate chip cookie recipe is from Jacques Torres; I use this repeatedly because it truly is the very best chocolate chip cookie I’ve ever had.
In Jacques recipe he does cookies, you can do cookies if you want,
I just was short on time and wanted to do bars as they would hold the Nutella much better.
*Also, in Jacques original recipe, he uses 1 ¼ pounds of high quality bittersweet chocolate.
I did not in this recipe, as I wanted the Nutella flavor to shine through.
I just used a small amount of chocolate chips, using a blend of bittersweet and semi sweet.
I do not recommend using milk chocolate chips in this recipe—it would be overkill sweetness.
The whole ‘most important step’ of Jacques Torres famous cc cookie recipe is to let the cookie dough sit and marinate for at least a day or more (48 hours).
Please don’t skip this step. I have gone as far as 96 hours and the dough was perfect.
Lastly, you all know by now I don't have a mixer so I did this recipe by hand.
The dough is very tough and hard to mix, so I used my hands--great workout!
But if you have a mixer, please go ahead and use it. This time around I used a large cake pan (10-inch) instead of my 9x13 pan. It came out perfectly!
You don’t have to add in the Nutella; I just did as an after thought.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees.
Spray a 10-inch cake pan (or 9 x 13 pan) with non-stick spray.
Divide dough into 2 piles: 2/3 and 1/3.
Take the 2/3 dough and line the bottom of the cake pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough.
Use a spoon to push down all the edges.
Spread a layer of nutella; do not spread it to the edges! (nutella is not necessary).
Then sprinkle on the crushed graham, and put a nice layer of sea salt on top (don’t skip the sea salt—this really brings out the flavor of the graham).
Take the 1/3 remaining dough and in clumps, place on the top.
Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top,
it will let the nutella show through and the crumbles will bake up nice & crisp.
Bake until golden brown but still soft, roughly 25 – 35 minutes.
Look for golden brown edges, non-jiggly middle.
The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.
You really have to let this cool at least an hour before slicing.
Slice with a sharp knife.
Makes about 12-15 slices, depending on how you cut them.