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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.
Course: Baking, chocolate, cookie cake, cookies, Crockpot, Dessert, Slow Cooker
Cuisine: American
Author: Catherine's Plates

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.