Prep 12 mins
Cook 3 mins
Who would have thought you could make chocolate chip cookies in a slow cooker? Though they'll certainly look different from what you're used to, the flavor is great and they're easier and less labor-intensive to make. The cookie slices are delicious topped with ice cream, or simply served with a tall glass of cold milk. Servings: Makes 6 to 8 servings.
- 1 cup unsalted butter, at room temperature
- 2 eggs
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped walnuts
- Grease the slow cooker insert with butter or vegetable oil. Cut a piece of waxed paper to fit the bottom and grease the waxed paper.
- In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together. Stir the dry ingredients into the butter mixture. Stir in the chocolate chips and walnuts until well blended.
- Spoon the dough evenly into the slow cooker and smooth the top. Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. Set the lid slightly ajar for the last 30 minutes.
- Turn off the heat and remove the insert from the slow cooker. Allow to cool in the insert for 30 minutes. Invert onto a wire rack. Cut the cake in half lengthwise, then cut each piece crosswise into slices. Serve warm or at room temperature.
- note: This recipe was originally prepared in an oval, five-quart slow cooker.
This was more like chocolate chip cake than anything but it was really really really good. I will make this again sometime but its so rich that it wont be for a while.