It looks like a ton of ingredients, but they're mostly the same between both layers. See the make-ahead tip for getting started early!
· 2 cups (250g) all-purpose flour (spoon & leveled)
· 2 teaspoons cornstarch
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
· 3/4 cup (150g) packed light brown sugar
· 1/4 cup (50g) granulated sugar
· 1 large egg, at room temperature
· 2 teaspoons vanilla extract
· 1 and 1/4 cups (225g) semi-sweet chocolate chips
· 1/2 cup (1 stick or 115g) unsalted butter
· 8 ounces (228g) coarsely chopped quality semi-sweet chocolate1
· 3/4 cup (150g) granulated sugar
· 1/4 cup (50g) packed light brown sugar
· 3 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
· 2 Tablespoons (11g) unsweetened cocoa powder
· 1/4 teaspoon salt
1. Preheat oven to 350°F (177°C). Grease a deep-dish pie pan or use nonstick cooking spray. Set aside.
2. Make the cookie layer: whisk the flour, cornstarch, baking soda, and salt together until combined. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 2 minutes on high speed until completely smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips. The cookie dough will be thick. Press evenly into the prepared pie pan.
Full instructions: Click here