If you’re craving an indulgent, gooey dessert without heating up your oven, this Slow Cooker Giant Chocolate Chip Cookie Recipe is an absolute game-changer. I absolutely love how this cookie turns out: crispy on the edges, soft and chewy in the middle, with melty chocolate pockets that make every bite feel special. If you’ve never considered baking a cookie in a slow cooker, you’re in for a treat—keep reading and let me walk you through this fan-freaking-tastic recipe that’s perfect for cozy nights and sharing with friends.
Why You’ll Love This Recipe
- Effortless Baking: You just mix, pop it in the slow cooker, and let it work its magic without babysitting the oven.
- Perfect Texture: Soft and chewy in the center with a delightful golden crust on the edges every single time.
- Customizable: You can easily swap chocolate chips or add your favorite dried fruit to suit your cravings.
- Great for Any Occasion: Whether it’s a family dessert or a fun treat for guests, it’s sure to impress.
Ingredients You’ll Need
This recipe uses pantry staples that harmonize beautifully to create that classic cookie flavor you love. A few tips: choose good quality butter for creaminess and fresh eggs, and feel free to use your favorite chocolate chips for a personal twist.
- Butter: Softened at room temp, it helps create that tender crumb and rich flavor.
- Light muscovado sugar: Adds a lovely, subtle molasses note that deepens the cookie’s taste.
- Caster sugar (superfine sugar): Helps with the perfect sweetness and texture.
- Eggs: They bind everything together and add moisture.
- Vanilla extract: This little addition lifts the whole cookie with its warm aroma.
- Plain flour (all-purpose flour): The backbone of the cookie structure.
- Baking powder: Just enough to give your cookie a subtle lift and softness.
- Salt: Balances the sweetness and enhances the flavors.
- Dark choc chips (or chopped milk/dark chocolate): Melts into pockets of chocolate heaven.
- Sultanas (raisins or currants): Optional, but they add bursts of chewy sweetness if you like that contrast.
Variations
I love how flexible this recipe is—you can easily tweak it to suit your mood or dietary needs. When I want a more decadent treat, I add nuts; when I’m feeling simple, just the classic chocolate chips do the trick!
- Add Walnuts or Pecans: My family goes crazy for the crunch and flavor nuts add, especially toasted beforehand.
- Substitute with Gluten-Free Flour: I once made this using a 1:1 gluten-free blend, and it worked surprisingly well with a slightly longer cook time.
- Use White Chocolate Chips and Dried Cranberries: This is a delightful twist I discovered during the holidays—festive and colorful.
- Skip the Sultanas: If raisins aren’t your thing, leave them out for a pure chocolate chip cookie flavor.
How to Make Slow Cooker Giant Chocolate Chip Cookie Recipe
Step 1: Cream the Butter, Sugars, Eggs, and Vanilla
Start by beating the softened butter with the muscovado and caster sugars until the mixture is light and fluffy—this might take about 3 to 4 minutes if you’re using an electric mixer. Then, add the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract. This step builds the foundation for a tender cookie, so don’t rush it!
Step 2: Combine Dry Ingredients Separately
In a separate bowl, whisk together the plain flour, baking powder, and salt. This ensures the leavening and salt distribute evenly throughout your dough for consistent taste and texture. Always sift or mix to avoid lumps.
Step 3: Bring It All Together to Form Dough
Gradually stir the flour mixture into the butter mixture. I like to knead it gently with my hands just until everything comes together like biscuit dough—when the sides of your bowl are mostly clean, you’re at the perfect consistency. Over-mixing can make it tough, so be gentle here!
Step 4: Fold in Chocolate Chips and Sultanas
Now for the fun part—stir in the choc chips and sultanas (if you’re using them). I always make sure they’re evenly mixed so every slice gets a bit of chocolatey joy and fruity bursts. Feel free to sneak a few chocolate chips as a tester—you deserve it!
Step 5: Prepare Your Slow Cooker
Butter your slow cooker bowl generously to prevent sticking, then cut a piece of greaseproof paper to fit the base. Pop that in and butter the top of the paper as well. This little step prevents any frustrating sticking and keeps the cookie’s bottom perfect.
Step 6: Shape and Cook the Cookie
Spoon your dough into the slow cooker bowl and press it evenly into the sides and bottom. You want a nice, even thickness so it cooks uniformly. Cover with the lid and cook on low for 3 hours. Depending on your slow cooker model, you may want to switch to high for the last 30 minutes and leave the lid slightly ajar—it helps achieve that golden crust we all adore.
Step 7: Cool and Serve
When the timer’s up, carefully lift out the slow cooker bowl (it’ll be hot!). Let the giant cookie cool for about 30 minutes—this resting period helps it set up perfectly. Then invert onto a cooling rack, peel off the greaseproof paper, and slice into generous wedges. I love serving mine warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce!
Pro Tips for Making Slow Cooker Giant Chocolate Chip Cookie Recipe
- Room Temperature Butter Matters: I found the texture is so much better when the butter is soft but not melted—makes creaming easier and yields a fluffier dough.
- Slow Cooker Lid Tricks: Leaving the lid slightly open during the last 30 minutes helps the cookie develop that lovely crust without steaming it dry.
- Even Thickness Is Key: Press the dough evenly into the slow cooker for uniform cooking; uneven spots can be under or overdone.
- Greaseproof Paper Saves the Day: Don’t skip this—to avoid sticking and keep your cookie intact when turning out.
How to Serve Slow Cooker Giant Chocolate Chip Cookie Recipe
Garnishes
I’m a sucker for a warm scoop of vanilla ice cream on top, melting luxuriously into every crack and crevice. Plus, a light drizzle of chocolate or caramel sauce takes it over the edge. For a festive feel, a sprinkle of flaky sea salt enhances the sweetness perfectly.
Side Dishes
Pair this giant cookie with fresh berries or a simple fruit salad to balance the rich sweetness. I’ve also found that a cup of strong coffee or creamy hot chocolate makes a wonderful companion.
Creative Ways to Present
For parties, I’ve served slices on individual plates topped with whipped cream and a mint leaf—everyone loves the personal touch. You can also cut it into bite-sized squares to create cookie platters or use cookie cutters on the cooled slice to make fun shapes.
Make Ahead and Storage
Storing Leftovers
Cooled leftover slices store great in an airtight container at room temperature for up to 3 days. I like to keep them wrapped in parchment paper between layers to maintain softness. The cookies stay moist and soft, but if you notice a slight dryness, reheating brings them back to life.
Freezing
I’ve frozen leftover slices wrapped tightly in plastic wrap then placed in a freezer bag. When ready to enjoy, thaw at room temperature or gently warm in the oven at low heat. The cookie keeps well for up to 2 months this way without losing its lovely texture.
Reheating
Pop slices in the microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) for about 5 minutes to revive that fresh-baked feel. I always find a quick reheat with a little butter or a scoop of ice cream feels even more indulgent.
FAQs
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Can I use a different type of slow cooker for this recipe?
Absolutely! Whether you have a smaller or larger slow cooker, just adjust the cooking time a bit and press the dough evenly in the base. If your slow cooker tends to run hot, keep an eye on the cookie towards the end to prevent burning.
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What if I don’t have muscovado sugar—can I substitute it?
You can substitute with brown sugar if muscovado isn’t available. It won’t have quite the same deep molasses flavor, but it will still add great taste and moisture to the cookie.
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Is it necessary to use sultanas in the cookie?
Not at all—sultanas are optional and can be omitted or replaced with dried cranberries or omitted entirely. The cookie is delicious either way, pure chocolate chip style or with fruit.
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How do I know when the cookie is done?
The cookie should feel set to the touch and pull away slightly from the edges of the slow cooker bowl. The timing is usually right around 3 hours on low, but if your slow cooker runs cool, an extra 20-30 minutes or switching to high briefly helps.
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Can I make smaller cookies instead of one giant cookie in the slow cooker?
While the slow cooker is designed for baking the giant cookie, you can try making mini cookie portions on a small baking tray or heatproof bowl inside the cooker, but the cooking time will be less and you’ll need to check often. The giant cookie is where this recipe really shines!
Final Thoughts
This Slow Cooker Giant Chocolate Chip Cookie Recipe became one of my favorite cozy-day desserts because it’s easy, fuss-free, and endlessly comforting. I love how it fills the house with warm, sweet aromas and how it turns out perfectly every time—even if you’re not a seasoned baker. Whether you share it with family over a cup of tea or surprise friends at your next gathering, it’s a guaranteed crowd-pleaser. Give it a try—you’ll wonder why you never thought to bake cookies in a slow cooker before!
Print
Slow Cooker Giant Chocolate Chip Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Giant Chocolate Chip Cookie is a delightful and indulgent treat perfect for sharing. Made with a rich blend of butter, sugars, chocolate chips, and sultanas, it’s a moist and soft cookie cake cooked slowly to perfection in a slow cooker. Ideal for serving warm with ice cream and chocolate sauce, this easy recipe offers a unique way to bake using your slow cooker, yielding a giant cookie that’s soft, chewy, and full of flavor.
Ingredients
Wet Ingredients
- 150 g butter (at room temperature)
- 2 eggs
- 1 tbsp vanilla extract
Dry Ingredients
- 75 g light muscovado sugar
- 100 g caster sugar (superfine sugar)
- 340 g plain flour (all-purpose flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 100 g dark chocolate chips (or chopped milk or dark chocolate)
- 50 g sultanas (or raisins, currants)
Instructions
- Prepare the butter mixture: Beat together the butter, both sugars (light muscovado and caster sugar), eggs, and vanilla extract until the mixture is light and fluffy, which creates a smooth and creamy base for the cookie dough.
- Mix dry ingredients: In a separate bowl, stir together the plain flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine mixtures: Gradually stir the dry flour mixture into the butter mixture. Knead gently until the dough comes together in a consistency similar to biscuit dough, where the sides of the bowl are clean and the dough is cohesive.
- Add chocolate chips and sultanas: Fold in the dark chocolate chips and sultanas (if using), making sure they are evenly mixed throughout the dough.
- Prepare slow cooker: Grease the slow cooker bowl with butter, then cut a piece of greaseproof paper to fit the base and place it inside. Grease the top of the paper as well to prevent sticking.
- Form the cookie dough in slow cooker: Spoon the cookie dough into the slow cooker bowl and press it down flat and evenly to cover the base and sides.
- Slow cook cookie: Cover with the lid and cook on low for 3 hours. For the last 30 minutes, you may need to switch the slow cooker to high, leaving the lid half open to allow moisture to escape and help the cookie set properly.
- Cool and serve: Remove the slow cooker bowl and allow the cookie to cool for about 30 minutes. Then invert the cookie onto a cooling rack, peel off the greaseproof paper from the bottom, slice, and serve warm.
Notes
- This recipe is perfect for baking in a slow cooker, delivering a soft and warm giant cookie that’s great for sharing.
- Serve warm with ice cream and chocolate sauce for an extra indulgent dessert experience.
- If sultanas or raisins are not preferred, they can be omitted or replaced with nuts or other dried fruits as desired.
- For a firmer texture, adjust cooking times slightly, but be cautious not to overcook to avoid drying out the 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
