About six years ago, around Christmas time, we gave our middle child’s kindergarten assistant a gift of Lindor Truffles. Mrs. Brown (or “Foxy Brown” as the kids called her. No lie.) stopped us one day, not long after, and excitedly declared they were the best truffles she had ever tried. “They’re so good, you wanna slap someone!” was what she actually said to us. We were new to the south at the time, and the southern vernacular still had us stymied. We told her that we were thrilled she liked them so much, and my husband and I have had endless laughs over the phrase. Fast forward six years to the advent of Pinterest, and many late night explorations of other people’s foodie boards, where I found this recipe for a salted, deep dish chocolate chip cookie pie. I know what you’re thinking – “salted chocolate chip cookie?” It’s exactly what I thought at first. And then I took a moment to mull it over. Chocolate covered pretzels. Kettle Korn. Salted Caramel Lattes. The salt rim on your margarita. These are amazing pairings of salty-sweet contrasts in flavor. So why not? I mean, really, with two sticks of butter in the ingredient list, how bad could it be?
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