Slow-Cooker Chocolate Chip Cookie | Delish

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be cut into chunks for a cost-effective option.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide a nut-free alternative for those with allergies.

Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation.

Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes.

Slowly beat in egg and vanilla extract.

Add flour, baking soda, and salt and stir until fully combined.

Fold in chocolate chips.

Pour cookie dough into slow cooker and smooth top with a spatula.

Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center.

Cookie can be kept warm in slow-cooker for up to 3 hours.

Remove insert from slow cooker base and place on a cooling rack to cool.

Use the parchment paper to remove the cookie, slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens