Slow Cooker Giant Chocolate Chip Cookie Cake
Slow Cooker Giant Chocolate Chip Cookie
Keep your house cool with my first ever cookie cake recipe made in the slow cooker. This cookie cake is chewy & gooey in the center and has crispy edges. Guaranteed to have everyone grabbing a slice of this dessert topping it with ice cream and chocolate syrup. It won't disappoint.
Equipment
- 6 quart crockpot/slow cooker
- measuring cups & spoons
- parchment paper
- large mixing bowl
- medium mixing bowl
- electric hand mixer with beaters
- flour sifter
- spatula
- 2 pieces paper towels
Ingredients
- 1/2 cup salter butter, room temperature (very soft)
- 1/2 cup white granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp all-purpose flour
- 1 tsp baking soda
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Line the bottom and halfway up the sides of a 6 quart crockpot/slow cooker with a piece of parchment paper.
- In large mixing bowl beat softened butter, white granulated sugar and brown sugar until fluffy with an electric hand mixer. Beat in egg and vanilla until creamy. Set aside.
- In medium bowl whisk together flour & baking soda. Add dry ingredients to wet ingredients. Mix well until incorporated.
- Fold in chocolate chips with a spatula.
- Place chocolate chip dough into bottom of crockpot on top of the parchment paper and press evenly.
- Place paper towels on top of crockpot and place lid on to hold paper towels in place.NOTE: paper towels will absorb any condensation and keep it from falling into crockpot and making cookie too wet.
- Cook on low setting for 2 1/2 – 3 hours until cookie is set, golden brown on top and crispy on edges. Use a toothpick to test for doneness in center of cookie.NOTE: if you have a fast cooking crockpot, make sure to check the cookie halfway through. You may need to pick up the parchment and turn cookie halfway.
- Once cookie is done, remove from crockpot by picking up the edges of parchment and move cookie to a wire rack to cool before slicing into triangles & serving with ice cream and a drizzle of chocolate or caramel syrup.