Personalized Chef Aprons and More!
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'
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.