Ingredients

• 1 unbaked 9-inch deep-dish pie crust, chilled
• 1/2 cup (1 stick / 113 g) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 325°F (165°C). Place the chilled pie crust on a baking sheet to make it easy to move in/out of the oven.
2. In a large bowl beat softened butter with brown sugar and granulated sugar until smooth and well-creamed.
3. Add eggs one at a time, beating after each addition. Mix in vanilla.
4. Whisk flour, baking soda and salt in a small bowl. Add dry mix to wet ingredients on low speed just until combined; don’t overmix.
5. Fold in chocolate chips and optional nuts until evenly distributed.
6. Spoon the thick batter into the pie shell and smooth the top.
7. Bake 50–60 minutes, until top is deep golden and edges are set. Center should remain slightly soft and gooey (toothpick near edge should show moist crumbs).
8. Cool on a wire rack at least 30 minutes (pie can be served warm — the center will be deliciously gooey). Serve with vanilla ice cream if you like.