Slow-baked chocolate cookie recipe
Let your slow cooker do the hard work with this delicious slow-baked cookie recipe. Made with store cupboard ingredients, this slow cooker dessert is indulgent and impressive yet requires minimal effort.
Ingredients
- 2 tbsp unsalted butter
- 200 g sweetened condensed milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 7.1 oz sweetened condensed milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 7.1 oz sweetened condensed milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 280 g flour
- 1 tsp baking powder
- 1 tsp salt
- 240 g butter
- 80 g light brown sugar
- 200 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 300 g vanilla ice cream, to serve
- 9.9 oz flour
- 1 tsp baking powder
- 1 tsp salt
- 8.5 oz butter
- 2.8 oz light brown sugar
- 7.1 oz caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 10.6 oz vanilla ice cream, to serve
- 9.9 oz flour
- 1 tsp baking powder
- 1 tsp salt
- 8.5 oz butter
- 2.8 oz light brown sugar
- 7.1 oz caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 10.6 oz vanilla ice cream, to serve
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- In a medium, heavy-based saucepan (or the inner aluminium pot of Crock-Pot) make the butterscotch mixture. Heat the butter, condensed milk, a pinch of salt and the cocoa to boiling, stirring constantly with a wooden spoon.
- Reduce the heat to medium-low and cook for 10–15 mins, stirring constantly until the mixture is thick and shiny and starts to pull away from the bottom.
- Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill untill firm.
- In a small bowl, whisk together flour, baking soda and salt.
- In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy.
- Add vanilla and eggs and beat until combined.
- Add flour mixture to wet ingredients and beat until just combined. The mixture can now be chilled for about half an hour to make it easier to handle before proceeding.
- Cover the base of your pot with half the mix and press down a small circle in the centre.
- Add the butterscotch mix and then cover with the rest of the cookie dough.
- Cook on low for 3–4 hours, then turn the slow cooker up to high for the last 30 minutes and cook uncovered.
- Serve warm with vanilla ice cream on the side.
This recipe was devised by Neil Rankin for Crock-Pot.
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