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Chocolate Hazelnut Cookie Pie

A delightful dessert that combines the chewy texture of cookies with a pie, featuring chocolate and hazelnuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup hazelnuts Ensure they are Halal-compliant.
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened Do not melt.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Toast the hazelnuts on a baking sheet for about 10-12 minutes until golden brown. Let cool and coarsely chop.
  3. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Mixing
  1. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  2. Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  3. Gradually stir in the dry ingredient mixture until just combined, then fold in the chopped hazelnuts and chocolate chips.
Baking
  1. Transfer the batter to a greased pie dish, spreading evenly.
  2. Bake for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

You can use pecans or walnuts instead of hazelnuts. Store in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat slices in the microwave for 20-30 seconds or in the oven at 350°F for 10 minutes.