1 cup (2 sticks) unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar 1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
Grease slow cooker. Cut a piece of wax paper to fit the bottom; grease the paper.
In bowl, beat butter, eggs, sugars and vanilla until light and fluffy.
In separate bowl, mix flour, baking soda and salt.
Stir dry ingredients into butter mixture. Stir in chocolate chips and walnuts until well blended.
Spoon dough evenly into slow cooker and smooth the top. Cover and cook on low about 4 hours, until a toothpick inserted into center comes out clean.
Set lid slightly ajar for the last 30 minutes.
Turn off heat and remove insert from slow cooker. Let cool 30 minutes, then invert onto wire rack. Cut in half, then cut each piece into slices. Serve warm with ice cream.
Credit: Milwaukee Jounal Sentinel
Last Modified: 12/30/2008