The first time I had a deep dish chocolate chip cookie was at my favorite Chicago pizza place. The cookie came out in a cast-iron skillet, topped with hot fudge, ice cream and whipped cream, still warm. It was decadent and fun to share. This recipe creates the same deep dish, crunchy-edged cookie but without using the oven, so you can focus on cooking the main course, or simply relaxing.
This recipe requires only one bowl and a short list of ingredients, and it's sure to impress. You can start it before you prepare your main course, and it will be ready after you finish your meal. Cut it into wedges or present it whole and let your dinner companions dive in. It’s delicious on its own, topped with ice cream or made into a giant cookie sundae.
Prep Time: 30 min
Cook Time: 2 hours
Serves: 4-6
Ingredients:1 cup softened butter
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions:1. Line your slow cooker with a piece of aluminum foil large enough to reach the top of the pot on two sides. Press foil into the bottom corners, creating a smooth bowl. Mist with an even layer of cooking spray.
2. With an electric mixer, cream together butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla and mix for one minute.
3. Add remaining dry ingredients, except for chocolate chips, and mix until just combined. Stir in chocolate chips.
4. Spread dough evenly into bottom of crockpot. Place a paper towel over the top of the pot, just under where the lid sits, then add the lid.
5. Turn the heat on high and cook for two hours, then check. The cookie should have a matte surface all the way to the center. If it still looks shiny, reduce heat to low and continue to cook, checking every 15 minutes until done.
6. When the cookie is finished, carefully lift out, using the foil, and cool for 10 minutes before serving. Top as desired. Cut it up or serve it whole.
Pro tip: Customize your cookie by replacing the semisweet chips with white chocolate, peanut butter or dark chocolate chips. You can also add 1/2 cup of nuts for some crunch.
