Slow-Cooker Chocolate Chip Cookie

Name: Slow-Cooker Chocolate Chip Cookie
Cuisine: American
Ingredients: 2 1/4 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 3/4 cup dark brown sugar (or 3/4 cup light brown sugar + 2 teaspoons molasses); 1/4 cup granulated sugar; 2 eggs, at room temperature; 1 egg yolk, at room temperature; 2 teaspoon vanilla extract; 1 cup roughly chopped bittersweet chocolate (or whatever chocolate you prefer in cookies); Flaky sea salt; Vanilla ice cream, for serving (optional)

Instructions

Technically “baking cookies” in a slow cooker is a misnomer. You’ll need not turn on the oven nor dirty your cookie scoop, nor pull out your sheet pans, for this recipe. The ingredients are fairly standard otherwise: flour, sugar (white and dark brown), butter, eggs, vanilla. There’s an extra yolk for added moisture—though the final texture of this cookie is more akin to a cakey blondie than a crispy Tate’s cookie or chewy Toll House. When it comes to chocolate, I’m of the mindset that the darker, the better (at least 60%), but any blend of chopped chocolate—milk, semisweet, bittersweet, white, etc.—can also be quite exciting. Check the size of your slow cooker: this recipe was developed for a 6-quart slow cooker. If yours is larger or smaller the cook time may vary.

Updated at: Sat, 13 Sep 2025 00:04:53 GMT