Slow Cooker Chocolate Chip Cookie Cake

Indulge in the ultimate comfort dessert with this Slow Cooker Chocolate Chip Cookie Cake, a soft, chewy, and gooey treat that’s effortlessly prepared. Perfect for gatherings or cozy nights, this recipe combines classic cookie flavors with the convenience of slow cooking, delivering a warm, crowd-pleasing dessert in every bite.

Why You’ll Love This Recipe

This Slow Cooker Chocolate Chip Cookie Cake is a game-changer for dessert lovers seeking convenience without sacrificing flavor. The slow cooker does all the heavy lifting, transforming simple ingredients into a warm, gooey masterpiece that’s perfect for sharing. Its chewy texture, studded with melty chocolate chips, delivers nostalgic cookie comfort in cake form. Whether you’re hosting a party or craving a cozy treat, this recipe’s hands-off approach frees you up to enjoy the moment while filling your home with irresistible aromas. Plus, its versatility—think customizable add-ins and easy storage—makes it a go-to for any occasion.

Recipe Tips and Tricks

• Parchment Hack: Cut a parchment round to fit your slow cooker for seamless removal and minimal cleanup.
• Texture Control: For a cakier texture, add an extra 1/4 cup flour; for chewier, reduce by 2 tablespoons.
• Even Cooking: Rotate the insert halfway through if your slow cooker has hot spots.
• Flavor Boost: Add a pinch of cinnamon or espresso powder to enhance chocolate notes.
• Serving Idea: Top with a drizzle of caramel sauce or a scoop of vanilla ice cream for decadence.

Yield: Serves 8

Slow Cooker Chocolate Chip Cookie Cake

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Decadent slow cooker chocolate chip cookie cake, soft, chewy, and loaded with gooey chocolate, perfect for effortless dessert bliss.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 30 minutes

Total Time 3 hours 45 minutes

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup (2 sticks) unsalted butter, softened
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts (optional)
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour
• 2 large eggs
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• Cooking spray or parchment paper for lining

Instructions

1. Prepare the Slow Cooker: Lightly coat the slow cooker insert with cooking spray or line with parchment paper, ensuring easy removal of the cookie cake after cooking.
2. Cream the Butter and Sugars: In a large bowl, use a hand mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
6. Fold in Chocolate Chips: Gently stir in the chocolate chips and walnuts (if using) with a spatula, ensuring even distribution throughout the dough.
7. Transfer to Slow Cooker: Spread the dough evenly into the prepared slow cooker, smoothing the top for a uniform cake-like appearance.
8. Cook Low and Slow: Cover and cook on low for 2-3 hours, checking at 2 hours. The edges should be golden, and the center slightly soft but set.
9. Cool Before Removing: Turn off the slow cooker and let the cookie cake cool for 30 minutes. Use parchment to lift it out or scoop directly from the insert.
10. Slice and Serve: Cut into wedges or scoop into bowls, serving warm with ice cream or whipped cream for extra indulgence.

Notes

• Check the cookie cake at the 2-hour mark, as slow cooker models vary in heat intensity.
• For a gooier texture, slightly undercook and let it set during cooling.
• Avoid opening the lid too often to maintain consistent heat.

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 507Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 50mgSodium 328mgCarbohydrates 85gFiber 3gSugar 54gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredient Notes

• Butter: Use softened unsalted butter for a rich, creamy base; salted butter can alter the flavor balance.
• Sugars: The mix of granulated and brown sugar creates a perfect chewy texture with caramel-like depth.
• Eggs: Large eggs add moisture and structure; ensure they’re at room temperature for even mixing.
• Vanilla Extract: Pure vanilla extract enhances the cookie’s warmth; avoid imitation for best flavor.
• Flour: All-purpose flour provides structure; measure by spooning into the cup to avoid packing.
• Baking Soda: Ensures a slight rise and tender crumb; check freshness for best results.
• Chocolate Chips: Semi-sweet chips balance sweetness; use high-quality brands for better melt and flavor.
• Walnuts: Optional for crunch; substitute with pecans or omit for nut-free versions.
• Cooking Spray/Parchment: Prevents sticking; parchment is ideal for easy removal and cleanup.

Variations and Substitutions

• Chocolate Variations: Swap semi-sweet chips for milk chocolate, white chocolate, or dark chocolate for different flavor profiles.
• Nut Alternatives: Replace walnuts with pecans, almonds, or hazelnuts, or omit for a nut-free version.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend; ensure it’s formulated for baking to maintain texture.
• Vegan Adaptation: Substitute butter with vegan margarine, eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips.
• Mix-Ins: Add 1/2 cup of toffee bits, dried cranberries, or peanut butter chips for a unique twist.
• Spice It Up: Incorporate 1/2 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
• Mini Version: Use a smaller slow cooker (3-quart) and halve the recipe for a smaller crowd.

Storage Options

• Room Temperature: Store in an airtight container for up to 3 days; best for maintaining chewy texture.
• Refrigerator: Keep in an airtight container for up to 1 week; bring to room temperature before serving for optimal flavor.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds to restore gooeyness.

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