Slow-baked chocolate cookie recipe

Details

• Cuisine: American
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 25 mins
• Cooking Time: 120 mins
• Serves: 6

Step-by-step

1. 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.
2. 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.
3. Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill untill firm.
4. In a small bowl, whisk together flour, baking soda and salt.
5. In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy.
6. Add vanilla and eggs and beat until combined.
7. 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.
8. Cover the base of your pot with half the mix and press down a small circle in the centre. 
9. Add the butterscotch mix and then cover with the rest of the cookie dough.
10. Cook on low for 3–4 hours, then turn the slow cooker up to high for the last 30 minutes and cook uncovered.
11. Serve warm with vanilla ice cream on the side.