Whipped edible double chocolate cookie dough! On a cookie crust and under a salted milk chocolate topping!
Edible Double Chocolate Cookie Dough
My whipped chocolate cookie dough pie has a baby sister! I came up with this double chocolate cookie dough pie after you (and Lily and I, lol) all wanted to eat the cookie dough from these 1 egg white, 7 double chocolate chip cookies. I couldn’t blame you! Adding cocoa to a cookie dough made it even more irresistible than usual. I took all the best qualities of those cookies, and the original cookie dough tart and combined them to make this most decadent pie.
To make the cookie dough edible and safe to eat, I heat treated the flour. Even though we aren’t baking this, there is flour because without it, well, it won’t taste like cookie dough! Sugar, butter, good vanilla, sea salt and of course, cocoa, make up the dough. I whip it up with heavy cream to get a fluffier, lighter texture, suitable for a filling. And we’ll absolutely need bits of chocolate speckled throughout the dough.
Double Chocolate Cookie Dough Pie
Obviously the star of the show is the filling. Butter and brown sugar are always a winning combination but add a good cocoa – and you’ve got yourself quite the treat. To hold it together (in a deceptively elegant way to eat cookie dough) I gave it a crust and a topping. For the crust, instead of an oreo base like the original pie, I went for something more mild to let the chocolate in the other parts of the dish shine. The super chocolatey filling and the chocolate topping add enough chocolatey-ness without overwhelming. The topping is made of milk chocolate; just like the original cookies.
Two Topping Options
You can see in my photos there are two options for the topping. Either you can go either with a ganache or a crispy chocolate (no heavy cream added). The ganache is softer, the chocolate is snappy – like a chocolate bar. (I preferred the latter, even if it was messier to cut!).
Milk Chocolate Ganache: 1 cup milk chocolate, 1/4 cup heavy cream. Place the heavy cream and half of the chopped chocolate in a bowl and microwave for 30 seconds, stir it and add the rest of the chocolate, stir and return to microwave for another 10-20 seconds. You want it to melt mostly in the bowl but for it to finish melting while it’s off the heat.
Milk Chocolate: 1 cup semi-sweet chopped chocolate, melted and cooled, mixed with 1 tsp coconut oil. The coconut oil keeps the chocolate crisp even this frozen.
How to make the cookie dough pie
- Make the crust by mixing cookie crumbs, salt and melted butter. Press into pan and briefly bake.
- Make cookie dough. Add heavy whipping cream and whip to soft peaks.
- Fold in chocolate chips or chunks.
- Make the topping: ganache or chocolate shell.
Ingredients and substitutions for double chocolate cookie dough pie
Cookies: I use Digestives and recommend them, always! Buy packs in the ‘international’ section of your local grocery store. If you can’t find them, or don’t want to use them (gah!) use graham crackers. Normally I’d also suggest oreos or a similar chocolate sandwich cookie but I think it would be too much with the chocolate middle and topping.
Cocoa: I use The Saco Pantry’s Premium Cocoa blend here. It’s really fantastic in this recipe because it is a blend of dutch process and natural. You guys know I have a preference for dutch in baking, but the natural cocoa in this gives it a wonderful chocolate taste. I have seen it at most grocery stores, if not the link above takes you to their amazon storefront.
Sugar: Brown. While I use white in my 1 white, 7 doubles that choice was made for texture rather than taste (the brown made them too soft). But since this isn’t baked, the brown sugar and its added caramel-y notes is very much welcome.
Chocolate: I tried both chopped chocolate and mini semi-sweet chocolate chips. Uncharacteristically, I preferred the chips! They stayed soft enough to eat even when the pie was frozen. If you do chop a chocolate bar, make sure it’s milk chocolate and do it finely so you are not biting into hard pieces of chocolate.
Heavy Cream: Or heavy whipping cream. The only substitute I’d recommend would be coconut cream, since it worked for The Pancake Princess in the Cookie Dough Tart.
Flaked sea salt: an absolute must! Maldon is my favorite, as you know. The salt adds depth and complexity to the whole dish and helps offset the sweetness.
This post is sponsored by The Saco Pantry. All opinions are my own.
Double Chocolate Whipped Cookie Dough Tart
Whipped edible double chocolate cookie dough in pie form!
- Cookie Crust
- 2 cups cookie crumbs
- 8 tablespoons butter, melted
- 1 tablespoon sugar
- 1 tsp salt
- Whipped Chocolate Cookie Dough
- 8 tablespoons unsalted butter
- 1 cup brown sugar
- 1 tablespoon vanilla
- ¾ teaspoon fine sea salt
- ½ cup ap flour, toasted
- ⅔ cup Saco Premium Cocoa
- 1 cup heavy cream
- ¾ cup mini chocolate chips
- Salted Milk Chocolate Topping
- 1 cup chopped dark chocolate
- 1 teaspoon coconut oil
- Flaked sea salt, for sprinkling
- Step 1 Preheat oven to 350 F.
- Step 2 Make the crust: In a bowl mix together the cookie crumbs, melted butter, powdered sugar and fine sea salt. Take half of the mix and press it into the bottom of a 8 or 9 inch tart pan with a removable bottom. Press the rest around the sides. Use the bottom of a rounded cup or measuring cup to pack it in and smooth the crumbs.
- Step 3 Bake the crust for about 7 minutes. Allow to cool to room temperature then set in the freezer.
- Step 4 While the oven is still on, toast your flour: spread it out on a baking pan and cook it at 350 F for 5 minutes.
- Step 5 Make the whipped chocolate cookie dough: Beat together the butter, sugar, vanilla and salt in a stand mixer or with a hand mixer.
- Step 6 Add the flour and cocoa and beat to combine. Taste the batter – add more salt or vanilla if desired (you want it to be strong because the cream will soften the taste).
- Step 7 Add the heavy cream and beat for about 5 minutes, until the mixture is light and fluffy. Fold in the chopped chocolate or chips.
- Step 8 Spread whipped dough into the crust and return it to the freezer.
- Step 9 Melt the chocolate in the microwave in 20 second increments (stirring in between) until mostly melted. With some big chunks still unmelted, stir it with the coconut oil until smooth.
- Step 10 Spread the chocolate over the tart and set it back in the freezer. Once set, sprinkle with sea salt.