Make a giant, thick chocolate chip cookie in your crockpot with jsut a few minutes of prep and a handful of simple ingredients. Serve warm with a large scoop of vanilla ice cream for an extra delicious treat.
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Line the botton and halfway up the sides of your slow cooker with parchment paper.
- In a large bowl with an electric hand or stand mixer, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Set aside.
- In a seperate bowl, whisk to combine flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Press cookie dough into the bottom of the slow cooker in an even layer. Sprinkle a few extra chocolate chips on top, if desired.
- Cover and cook on low for 3-4 hours, or until the center is set and edges are lightly browned.
- Use parchment paper to lift the cookie out and place on a cooling rack to cool slightly. Slice and serve warm with a scoop of your favorite ice cream or cool fully to slice into bars for storing.
Notes
Store covered at room temperature for up to 4 days.
Nutrition
Calories: 381kcal | Carbohydrates: 46g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 193mg | Fiber: 3g | Sugar: 27g | Vitamin A: 321IU | Calcium: 31mg | Iron: 3mg
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