My love of baking goes way back to when I was in high school. I’ll have to admit that at that time, the part of baking that I loved the most was mixing up the dough….and eating the dough. I can remember asking my mom if I could make cookies and she’d say, “As long as you finish them!”. Evidently I was notorious for getting bored with putting the cookies through the oven once I’d had my fill of dough.
One of my tricks to get around this problem was to make extremely big cookies or to throw the dough in a cake pan and make cookie bars. The fun of cookie dough is still there and my busy, oh-so-important teenage life wasn’t wasted putting cookies through the oven. Problem solved.And that’s exactly what I did with this Mocha Chocolate Chip Cookie Pie recipe.
About this Mocha Chocolate Chip Cookie Pie:
Flavor: Chocolate is the key flavor, enhanced with espresso powder. There’s not one, not two, but three layers of chocolate in this soft, rich chocolate chip cookie pie. Semi-sweet chocolate chips gives the chocolate base to the cookies. Chocolate chips are added into the dough. And lastly, chocolate chips are melted and drizzled on top to create a sweet finish and gorgeous presentation.
Texture: This cookie pie is mix between traditional cookie texture and brownies. They are thick, fudgy and soft.
Does coffee and chocolate go together?
Yes, and it goes together well. So what does coffee do for chocolate? When you add strong coffee to a chocolate recipe, the coffee enhances the chocolate, giving it a richer flavor.
Sometimes you can’t even taste the coffee in chocolate desserts. But with this recipe, I choose to use espresso powder so that the cookie pie had a mocha flavor that you know and love.
Dark Brown vs Light Brown Sugar
You’ll see that I used dark brown sugar in this recipe. Normally I don’t keep both dark and light brown sugar on hand, but I had stocked up at Christmas so decided to use it in this recipe. Are dark brown sugar and light brown sugar interchangeable? Yes.
So what’s the difference between light and dark brown sugar? It’s simply the amount of molasses in the sugar. Dark brown sugar has more molasses in it. This means that when you use it in baked goods, you’ll get a deeper flavor and a texture that’s ultra-moist. And those are both things I love. If you like brown sugar, give dark brown sugar a try. I think you’ll love it, too.
Store this cookie pie for up to 3 days at room temperature in an airtight container. You can also freeze any leftovers for up to 6 weeks.
Mocha Chocolate Chip Cookie Pie
5 from 1 vote
Rich, triple chocolate mocha chocolate chip cookie pie with a soft, cookie texture and sweet melted chocolate drizzle. Find out how to give your chocolate treats an extreme chocolate boost!
1/2cupsemi-sweet or dark chocolate(I used Ghirardelli dark chocolate melting wafers) 80 grams
Preheat the oven to 325ºF. Line an 8" round baking pan with parchment paper (or grease well with cooking spray). (You can use a 9" cake pan, but the cookie pie will be thinner and take a few minutes less to bake.)
In a large bowl, mix together the melted butter, oil and sugar to form a grainy paste.
½ cup salted butter, 2/3 cup dark brown sugar, 1 tablespoon vegetable oil
Place the ⅓ cup chocolate chips in a small, microwavable bowl. Microwave the chocolate for 20 seconds, then stir. Microwave again, in 20 second intervals, stirring between each interval. Lower the time to 10 second intervals as the chocolate begins to melt. Continue microwaving until the chocolate has completely melted.
⅓ cup semi-sweet chocolate chips
Add the melted chocolate to the sugar mixture. Mix until smooth.
Add the espresso powder, egg and vanilla. Mix well.
1 ½ tablespoons espresso powder, 1 large egg, 1 teaspoon vanilla
Next, add the flour and baking soda. Mix just until combined, being careful not to overmix.
1 ¼ cups all-purpose flour, ¼ teaspoon baking soda
Fold ½ cup of the chocolate chips.
¾ cup semi-sweet chocolate chips
Press the dough into the prepared pan. Then sprinkle the remaining ¼ cup chocolate chips on top of the dough and lightly press them in.
Bake for 25-26 minutes, until the cookie is cooked through.
Cool in the pan for 15 minutes, then remove the cookie to a wire rack to cool completely. Pull up on the sides of the parchment paper to remove the cookies from the pan.
Melt the ½ cup semi-sweet or dark chocolate in the microwave in the same way that you did for the cookies. Remember to melt it slowly, mixing in between intervals so it doesn't burn.
½ cup semi-sweet or dark chocolate
Drizzle the chocolate over the cookie pie.
Allow the chocolate to set, then cut the cookie into slices.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the cookie pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.
I don’t have instant coffee but I do have espresso powder. Can I substitute this? How much?
There are chocolate chips and mini chocolate chips listed for the glaze. Are both added to the coffee mixture or should one be sprinkled over the pie?
Thank you and I really love your recipes and enjoy watching your live Facebook demonstrations!