Salted Chocolate Chip Cookies

Line a 9-inch pie pan with:

1/2 recipe All-Butter Pie or Pastry Dough (see note)

Prick or “dock” the dough generously with a fork. Freeze the dough in the pan for 15 minutes or refrigerate for 1 hour (if you have time, refrigerating for 1 hour is preferred).

Preheat the oven to 375°F. Line the chilled dough with parchment paper, then fill it to the brim with dried beans or pie weights (see note). Place the pie pan on a rimmed baking sheet and bake for about 25 minutes or until the edge is dry to the touch and light brown. Remove the parchment paper and weights and brush the crust with:

1 large egg yolk, beaten

Return the crust to the oven and bake until golden brown, 5 to 8 minutes. Reduce the oven temperature to 325°F.

Whisk in a large bowl just until no yellow streaks remain:

2/3 cup heavy cream (155g) or buttermilk (160g)

6 tablespoons (3 oz or 85g) unsalted butter, melted

1 large egg

3 large egg yolks

1/2 cup (100g) sugar

1/2 cup packed (115g) brown sugar

1/2 cup natural (40g) or Dutch-process (50g) cocoa powder, sifted

1 tablespoon (10g) fine yellow or white cornmeal

1 teaspoon vanilla

1/2 teaspoon salt

Pour the filling into the crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 40 to 50 minutes. If desired, dust the cooled pie with:

(cocoa powder)

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Notes

Feel free to use a prepared store-bought pie shell. Simply skip the blind-baking step, preheat the oven to 325°F, brush the crust with the egg yolk, and proceed as directed.

Do not be tempted to scrimp on the pie weights. Underweighted crusts tend to shrink.