• Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.

CHOCOLATE CHIP COOKIE BASE PREPARATION

• In a mixing bowl, using your spatula gently cream the butter with the brown and white sugars together.
  3.88 oz butter, 3.53 oz light brown sugar, 2.12 oz granulated sugar
  
• Mix in the egg and vanilla bean paste.
  1 egg, 1 tsp vanilla bean paste
  
• Mix the all-purpose flour and baking powder. Once it is almost combined fold the mini chocolate chips. NOTE: Do not over mix the cookie dough.
  8.11 oz all-purpose flour, 1 tsp baking powder, 5.29 oz dark chocolate chips
  
• Press down the cookie dough directly into your Medium Round Mold. Use your spatula to level it around.
  

REFRIGERATE

• Refrigerate your cookie base for 1 hour.

BAKE!

• Preheat oven to 350F/180C. Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cookie from 12 minutes). It is ready when it doesn't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Chocolate Chip Cookie is out of the oven, place a plate or bowl of your preferred size on top of your cookie and push the center down. Then use your shaper to continue to push the cookie dough down to get clean edges around ; tis will create the well for your ganache. Set it aside to cool down for about 1 hour or refrigerate for 30 minutes or until the cookie has hardened.
  
• When ready, demold onto your service platter and prepare the chocolate ganache.

CHOCOLATE GANACHE PREPARATION

• Pour the Heavy Cream into a microwave safe bowl and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir.
  4 oz dark chocolate chunks, 4 oz heavy cream
  
• Pour it on top of your cookie pie just just enough so it covers the well.
  

DECORATE!

• Add the Oreo cookies to your food processor and pulse until you get a texture like wet sand. Sprinkle it on top of your pie.
  6 Oreo Cookies
  
• Then, add some Easter decorations. (I used PEEPS Marshmallows and Cadbury mini eggs). Enjoy & Bon Appétit!
  8 Peeps, Cadbury Mini Eggs
  
• N.B. Keep it at room temperature if enjoyed the day of, or refrigerate up to 3 days and let it come back to room temperature before enjoying.