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Ingredients
| unsalted butter: 1 cup (at room temperature) |
| eggs: 2 |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| granulated sugar: 1/2 cup |
| pure vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| semisweet chocolate chips (chips): 1 cup |
| walnuts (chopped): 1 cup |
Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
12 min -
Cook Time
3 min -
Servings
7 serving(s)
Tags
- Grease the slow cooker insert with butter or vegetable oil. Cut a piece of waxed paper to fit the bottom and grease the waxed paper.
- In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together. Stir the dry ingredients into the butter mixture. Stir in the chocolate chips and walnuts until well blended.
- Spoon the dough evenly into the slow cooker and smooth the top. Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. Set the lid slightly ajar for the last 30 minutes.
- Turn off the heat and remove the insert from the slow cooker. Allow to cool in the insert for 30 minutes. Invert onto a wire rack. Cut the cake in half lengthwise, then cut each piece crosswise into slices. Serve warm or at room temperature.
- note: This recipe was originally prepared in an oval, five-quart slow cooker.