This slow-cooker chocolate chip cookie should be served with nothing but spoons.
Not just for gently cooked soups or low-and-slow roasts, a slow cooker can be used to bake one enormous cookie. Just like the cookie cakes you might find at an elementary school birthday party, this cookie can be cooled and cut into wedges or bars, or eaten whole, like spoonbread.
Technically “baking cookies” in a slow cooker is a misnomer. You’ll need not turn on the oven nor dirty your cookie scoop, nor pull out your sheet pans. Just line the bowl of the cooker with parchment paper, grease it, then spread around the thick batter.Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.
Otherwise, this recipe is fairly standard: flour, sugar, butter, eggs, and vanilla. There’s an extra yolk for added moistness—though the final texture of this cookie is more akin to a cakey blondie than crispy Tate’s or chewy Toll House cookies. When it comes to chocolate, I’m partial to dark , but you can use whatever you like.
Set the slow cooker on high for 2 hours or on low for 4 hours. If you’re going for the whole-cookie-and-spoons presentation, turn off the cooker at this point to let the dough set just a bit before transferring it to a plate and serving with nothing but flatware—for digging in with no hesitation. Of course, you could be civilized and cut the cookie into slices and serve it like a cake, as well. The world is your slow-cooker chocolate chip cookie.
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