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Slow Cooker Giant Chocolate Chip Cookie Recipe

4.7 from 140 reviews
  • Author: Megane
  • Prep Time: 5 min
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 5 min
  • Yield: 10 servings
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Giant Chocolate Chip Cookie is a delightful and easy dessert, perfect for sharing. Made with rich butter, muscovado and caster sugars, chocolate chips, and sultanas, it is slow-cooked to soft, gooey perfection. Ideal served warm with ice cream and chocolate sauce, this giant cookie offers a comforting treat using a simple slow cooker method.

Ingredients

Scale

Wet Ingredients

  • 150 g butter (at room temp)
  • 2 eggs
  • 1 tbsp vanilla extract

Sugars

  • 75 g light muscovado sugar
  • 100 g caster sugar (superfine sugar)

Dry Ingredients

  • 340 g plain flour (all-purpose flour)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Add-ins

  • 100 g dark choc chips (or chopped milk or dark chocolate)
  • 50 g sultanas (or raisins, currants)

Instructions

  1. Prepare the batter: Beat together the butter, light muscovado sugar, caster sugar, eggs, and vanilla extract until the mixture is light and fluffy, creating a smooth base for your cookie dough.
  2. Mix dry ingredients: In a separate bowl, combine the plain flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
  3. Combine wet and dry mixtures: Gradually stir the flour mixture into the butter and sugar mixture, kneading until the dough comes together like biscuit dough and the sides of the bowl are clean, indicating the right consistency.
  4. Add chocolate chips and sultanas: Fold in the dark chocolate chips and sultanas, making sure they are evenly dispersed throughout the dough for bursts of sweetness in every bite.
  5. Prepare slow cooker: Generously grease the slow cooker bowl with butter. Cut a sheet of greaseproof paper to fit the base and lay it inside, greasing the top of the paper as well to prevent sticking.
  6. Shape dough in cooker: Spoon the cookie dough into the prepared slow cooker bowl and flatten it evenly, pressing it gently into the sides to form a uniform layer.
  7. Slow cook the cookie: Cook on low heat for 3 hours with the lid on. For the last 30 minutes, switch to high heat and leave the lid half open to avoid condensation dripping on the cookie.
  8. Cool and serve: Remove the bowl from the slow cooker and let the cookie cool for 30 minutes. Then turn the cookie out onto a cooling rack, carefully remove the greaseproof paper, slice, and serve warm with optional ice cream and chocolate sauce.

Notes

  • This giant cookie is best enjoyed warm, ideal when paired with ice cream and a drizzle of chocolate sauce for extra indulgence.
  • If you prefer, substitute sultanas with raisins or currants to vary the fruity sweetness.
  • Using dark chocolate chips adds a rich bitterness that complements the sweet dough perfectly, but milk chocolate works well too.
  • Be sure to grease the slow cooker bowl and greaseproof paper thoroughly to prevent sticking and ensure easy removal of the cookie.
  • The slow cooking method results in a soft, chewy texture rather than a crisp cookie.

Nutrition

  • Serving Size: 1 serving
  • Calories: 384 kcal
  • Sugar: 23 g
  • Sodium: 192 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 65 mg

Find it online: https://comfortplates.com/slow-cooker-giant-chocolate-chip-cookie-recipe/