Brown Butter, Apricot & Chocolate Chip Cookie Pie

Brown Butter, Apricot & Chocolate Chip Cookie Pie

Bianca Trejo

Bianca Trejo

May 29th, 2019

Brown Butter, Apricot & Chocolate Chip Cookie Pie

Yield 12 servings
40 minutes total time
20 minutes active time

A nutty and fruity twist to a classic favorite. Serve warm with vanilla bean ice cream.

½ cup butter, unsalted, browned
½ cup golden brown sugar
½ cup granulated sugar
1 egg
3/4 cup all purpose flour
¼ cup almond flour
1 ½ teaspoons vanilla paste
¼ teaspoon salt
1/3 cup apricot preserves, in a piping bag
1 cup semi sweet chocolate chips


Preheat oven to 350F
1. Using a small light colored bottom pan, melt the butter. Once butter begins to foam, swirl occasionally.

The color will progress from a paler yellow color to a deep golden brown. Once the butter emits a nutty aroma and the golden brown color is reached, immediately remove from heat and transfer to a stainless steel bowl. Make sure you scrape the bits of browned butter since they add delicious flavor to the dough. While butter cools slightly, measure out the remaining ingredients.

2. Line a 9 inch cake round with parchment paper and set aside.

3. Once butter has cooled for 5 minutes, add the sugars and with a wooden spoon, mix until incorporated. Add the egg and vanilla paste and stir.

4. In a separate bowl, whisk together all purpose flour, almond flour, salt and chocolate chips. Add to sugar/butter mixture and mix until incorporated.

5. Press dough evenly into cake pan. Once an even layer is achieved, take the back of a rounded ¼ teaspoon to press little holes all around on top of the batter. Fill these little divots with apricot preserves and bake for 20-22 minutes until golden brown.

6. Let cool for ten minutes and slice into 12 even wedges.

7. Store in an airtight container for 3-4 days.

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