This was a mistake. It was supposed to be scones. But as you can see, this is not scones. It is a cookie-pie topped with three types of chocolate.
Let me explain. I was working on the recipe for chocolate cranberry scones that I published a while back, but on my way, I had some recipes that didn't work out. Well, this recipe didn't work out as scones, but it came out as some non-scone thing that was highly delicious.
Working to try and transform a cookie mix into scones wasn't extremely easy, as it turned out. At first, I started with traditional scone-making methods: working cold butter into the dry mixture, making a well and adding cream, et cetera. Unfortunately, when using a cookie mix instead of flour as the base, these traditional scone-making methods left me with a batter that was too gooey to be shaped into a traditional circle for scones.
So I decided to transfer the mixture to a pie plate, and baked it up.
Ooh. Definitely not scones, but I was intrigued.
I decided to make it even better by adding some chocolate ganache on top.
Then I decided to drizzle it with some white chocolate cream.
And then (why not) I drizzled it with some semisweet chocolate.
It came out like some work of abstract pie art. Oooh, ooh, ooh.
And it tasted AWESOME. Like a wedge of soft chocolate chip cookie studded with cranberries, and saturated in chocolate. I mean, AWESOME.
Since I had made the chocolate sauce more on the liquid side, It really seeped into the cookie mixture, and when sliced, it looked like this.
It would be a great idea to make this recipe, which was a mistake that turned out to be quite serendipitous and delicious.
Cookie-Pie with Three Types of Chocolate
- 1 pouch (13.8 ounces) Phil-em up Cookie Mix by Among Friends Baking Mixes
- 1 stick cold butter, cut into small pieces
- 1/4 cup plus 2 tablespoons cream
- 1 egg
- pinch salt
- 1 teaspoon vanilla
- 3/4 cup milk
- 3 ounces dark chocolate, chopped
To further top:
- 1/2 cup milk
- 4 ounces white chocolate, chopped
To yet further top:
2 ounces semisweet chocolate, melted
Preheat the oven to 375 degrees F.
In a large bowl, combine the cookie mix and butter. Use a pastry cutter to combine, until the butter is no larger than the size of small peas.
In a separate small bowl (I used my measuring cup), whisk together the cream, egg, salt, and vanilla.
Pour the wet mixture into the dry, and stir to combine.
Transfer the mixture into a pie plate, and bake for 18-25 minutes, or until golden to your liking.
Make the first chocolate topping. Place the chocolate in a heatproof bowl. Heat the milk to simmer, then pour over the chocolate. Stir until combined. Pour over the cookie-pie. It will begin to seep into it after a minute. Pour gradually if it doesn't seem to be absorbing quickly.
Make the white chocolate topping, following the same steps as you just did for the dark chocolate. Pour right over the chocolate on the cookie-pie.
Let the pie set in the fridge for several hours. Finish by drizzling with the final topping, the melted chocolate.