Chocolate- Chip Cookie Galette
- Prep time 15 minutes
- Cook time 20 minutes
- Serves 8
When I was thinking about what pie to make for Pi Day, I realized that it is really still winter. It’s freezing, nothing is growing, and most grocery produce tastes like fruit-infused water. This is not what I want for my pie. What I want is chocolate, cookies, or both. This galette is all of these things and a lot of fun.
Prep this pie based on your mood. It could take over an hour (if you make the pie the dough yourself and let it rest), or it could take 10 minutes if you use store-bought pie crust and cookie mix. If you opt not to make the cookies, cookie mix is better than cookie dough. With cookie mix, you have a little more control over the moisture level, and it’s easier to get the dough to a spreadable consistency by adding a little milk. You’ll want to have the rest of the milk nearby for when this pie comes out of the oven. I suggest waiting a few minutes for the galette to cool, but it’s just a suggestion. —Kelli Solomon
Pie dough, enough for a single-crust 9-inch pie (store bought works!)
hazelnut or almond flour
stick unsalted butter, at room temperature
eggs, 1 beaten for wash
(4 ounces dark chocolate chips or chunks)
chocolate hazelnut spread, plus more for drizzling (I like Pan de Stelle but Nutella works too)
Finish salt like Maldon salt or Fleur de Sel (optional)
- Preheat your oven to 425°. Line a baking sheet with parchment.
- In a stand mixer or using a hand mixer, beat the butter until smooth. Add the granulated and brown sugar and mix again. Then add the egg and vanilla and beat for another minute.
- In another bowl, mix together the flour, salt, and baking soda. Add half of the dry ingredients to the butter/sugar mixture, beat to combine, and then add the other half until everything is well incorporated. Chill for 10 minutes, while you roll out the dough.
- Meanwhile, roll out your pie dough into a 9-inch circle or unroll your store-bought pie crust onto your parchment.
- In the center of the dough, spread the hazelnut spread in a circle, leaving a 1-inch perimeter. Take the cookie dough from the fridge and spread it on top. Fold in the outer edges of the dough over the filling, forming a 1-inch crust all the way around.
- Brush the edges with the beaten egg mixed with a splash of water. Sprinkle with finishing salt, if using. Bake for 20-25 minutes, rotating the pan at 10 minutes until the crust is a deep, golden brown.
- Let galettes cool briefly, then drizzle with melted hazelnut spread and additional finishing salt, if using.
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