Ingredients
Equipment
Method
Preparing the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in Chocolate Chips: Stir in the chocolate chips using a spatula.
Cooking in the Crock Pot
- Prepare the Slow Cooker: Line the bottom and sides of the slow cooker insert with parchment paper or lightly grease it with cooking spray.
- Transfer Dough to Crock Pot: Evenly spread the cookie dough into the prepared slow cooker, pressing it down gently to create an even layer.
- Cook: Cover the slow cooker with its lid and cook on high for 2 to 2 ½ hours. The cookie is done when the edges are set, and the center is slightly soft
- Cool: Once cooked, turn off the slow cooker and let the cookie cool in the insert for about 15 minutes.
- Serve: Using the parchment paper, lift the cookie out of the slow cooker and place it on a cutting board. Slice into squares and serve warm.
Notes
When making cookies in a Crock Pot, always line the bottom with parchment paper to prevent sticking and ensure even cooking. Keep the lid slightly ajar using a wooden spoon to let excess moisture escape—this helps the cookies firm up instead of turning soggy.
Cooking times may vary slightly based on your slow cooker’s size and heat setting, so check for doneness around the minimum time. Avoid lifting the lid too often, as it can release necessary heat.