Ingredients

The following ingredients have 4 Servings
  • 120 g unsalted butter (softened)
  • 65 g soft light brown sugar
  • 60 g granulated sugar
  • 1 medium egg
  • 1.5 tsp vanilla bean paste
  • 200 g plain flour (I used golden wholegrain)
  • 0.5 tsp baking powder
  • pinch of salt
  • 100 g milk chocolate chips
  • 1 Terry's chocolate orange (you will only use half)

Instruction

  • Place the butter and two different sugars in a large bowl. Beat together with a wooden spoon (or mixer) until the mixture is creamy.
  • Add the egg and vanilla bean paste and beat well.
  • Sift in the flour, baking powder and salt.
  • Mix together with a wooden spoon until the mixture starts to come together.
  • Add three quarters of the chocolate chips and mix into the dough.
  • Line your slow cooker pot with a few sheets of baking paper, at different angles to each other.
  • Place half of the dough in the slow cooker pot on top of the baking paper. Press the dough down into the base of the pot so you have a flat layer. 
  • Break the chocolate orange into pieces and place around half of it on top of the cookie dough.
  • Put the rest of the cookie dough on top of the chocolate orange pieces and press the dough down so the edges are sealed.
  • Top with the remaining chocolate chips. 
  • Place a clean tea towel under the lid of your slow cooker, fold the sides of the tea towel up over the lid, and place the lid on the slow cooker.
  • Cook on high for approx. 2 hours, or until the edges of the cookie are firm and the centre is still a little soft.
  • Using the edges of the baking paper, remove the cookie from the slow cooker and place it on a cooling rack to cool. It will harden as it cools.
  • When totally cool, cut into slices and serve.