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
Scale
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
