Pie Crust: In a large bowl combine the flour and salt. Add the cubes of butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
Add 2 tablespoon of ice water at a time, mixing with a wooden spoon 2-3 times before adding 2 more tablespoons. The dough will start to feel slightly sticky and large clumps will form. That's when you know to stop adding the ice water (I add between 4-6 tbsp).
On a lightly floured surface, dump out your pie dough and press and fold the dough a few times until a ball starts to form. Flatten the dough into a disk shape and wrap it in saran wrap. Place the dough into the refrigerator to chill while you make the chocolate chip filling.
Chocolate Chip Cookie Filling: Preheat the oven to 325 degrees and spray a 9-inch pie pan with non-stick spray. Set aside.
In the bowl of an electric stand mixer using the paddle attachment, beat the eggs on medium-high speed until foamy (about 1 minute). Add the flour, brown sugar, sugar, vanilla extract, and salt and beat on medium speed until combined. Scrape down the sides of the bowl with a silicone spatula.
Add the butter and beat on medium speed until creamy (about 1 minute). Scrape down the sides of the bowl when needed. Mix in the chocolate chips at low speed just until combined.
Assemble: On a lightly floured surface roll out the chilled pie dough with a rolling pin, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter (if it's not a perfect circle, that's okay!). Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides.
Cut off a little bit of the excess pie dough that is hanging over the sides using a pairing knife. Then carefully fold that extra pie dough underneath itself along the edge of the pie pan. This makes the outer crust a bit thicker. Then use a fork or your fingers to crimp the edges of the pie dough.
Scrape the chocolate chip pie filling into the prepared pie dish and bake for 50-55 minutes, or until a toothpick inserted into the middle of the pie comes out clean. Allow the pie to cool for 1-2 hours before serving (1.5 hours is perfect for me!). Serve with whipped cream, vanilla ice cream, or chocolate syrup.Store leftovers in the refrigerator for up to 4 days.