Chocolate cookie pie recipe
 Nadiya’s chocolate cookie pie is made with cookie dough ‘pastry’ and filled with chocolate wafer bars, hazelnuts and chocolate spread. It’s not difficult to make but you will have to be patient as, once baked, it must be chilled overnight. Worth the wait! 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped200g/7oz chocolate-covered wafer biscuits, cut into cubes 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped 200g/7oz chocolate-covered wafer biscuits, cut into cubes Method Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.)For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Remove from the tin, cut into wedges and serve. Recipe tips Any leftover cookie dough can of course be used to make normal cookies. The dough freezes well, so if you want to save it for later, roll into individual portions before freezing.