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Chocolate Chip Pie

    2 3/4 cups all-purpose flour
    1 1/2 teaspoons salt
    1 teaspoon baking soda
    1 1/4 teaspoons baking powder
    1 cup (2-sticks) unsalted butter, softened
    1 1/2 cups packed light brown sugar
    1/2 cup granulated sugar
    3 large eggs
    1 tablespoon vanilla extract
    3 cups semisweet chocolate chips
    2 cups chopped walnuts, optional

  Whipped cream:
    2 pints (4-cups) heavy cream
    1/4 cup confectioners' sugar
    1/4 cup miniature semisweet chocolate chips

  Preheat oven to 350F. Grease 2 (9-inch) pie plates; set aside.

  In a large bowl, sift together the flour, salt, baking soda, and
 baking powder. In the bowl of an electric mixer, cream together
 butter, brown sugar, and granulated sugar. Add the eggs, 1 at a
 time, beating until incorporated. Beat in the vanilla. Add flour
 mixture, a little at a time, and mix until fully combined. Fold in
 the 3 cups chocolate chips and, if desired, the walnuts. Divide the
 dough between the prepared pie plates and smooth the tops with a

  Bake about 30 minutes or until pies are golden and slightly firm
 to the touch but still soft. If the pies begin to darken too much
 before they are baked through, cover with foil and continue baking.
 Let pies cool completely on a wire rack.

  While the pies cool, whip the cream and confectioners' sugar until
 soft peaks form (tips curl). Fold in the chocolate chips.
 Refrigerate whipped cream until ready to use. Spread the whipped
 cream over the pies and serve.