Chocolate chip Cookie pie

Ingredients

• 1 cup (226g) unsalted butter, melted and cooled slightly
• 3 tbsp (45ml) neutral oil, (e.g avocado oil, canola oil )
• 1 cup (200g) light brown sugar
• 1/3 cup (67g) granulated sugar
• 2 eggs, room temp
• 2 1/4 cups (280g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp espresso powder
• 1 tbsp vanilla bean paste
• 1 1/2 cups (255g) semi sweet chopped chocolate or chocolate chip chips
• 3/4 cup (225g) chocolate hazelnut spread.
• Method;
• Combine the dry ingredients : In a bowl add all purpose flour, baking soda, espresso powder, salt. Mixed to combine.
• Press, half of the dough in the bottom of the prepared pan

Instructions

1. Preheat the oven to 350 F. Grease the sides of a 8- inch springform or removable-bottom cake pan and line the bottom with parchment paper. This helps lift the pie cleanly.
2. Make wet batter: In a mixing bowl, add melted butter, crack in the eggs and whisk for 1-2 minutes or until well combined.
3. Add in the brown sugar and mix until a paste forms for about 2-3 minutes add in the granulated sugar, oil, vanilla bean paste, and mix until everything is well combined .
4. Gradually add the dry ingredients into the wet batter and mix just combined once the dough starts to come together , add in the chopped chocolate and mix until just combined do not over mix the batter at this point.
5. Spread the chocolate hazelnut spread on top of that cookie dough layer, leaving half inch border. gently press the remaining half of the dough on top to cover the spread and smooth the top slightly.
6. Bake for 30-35 min until golden Brown and mostly set in the center .
7. The middle maybe a little bit jiggly and that’s fine. It will set completely once it cools down. Let it cool down for about 2 to 3 hours before cutting . Serve with a scoop of vanilla icecream and enjoy!