Slow Cooker Strawberry Chocolate Cookie

Following on from my last giant cookie made in my slow cooker, I decided to make a very chocolatey one with strawberries. Yum! Read on for my recipe for a slow cooker strawberry double chocolate cookie!

This double chocolate chip cookie is perfect for sharing and makes a fun treat to bake with your children.

They will love to get involved and help with the weighing out and mixing for this recipe.

Or why not make one for your Valentine, I am sure they couldn’t resist this giant cookie!

Why This Recipe Works So Well

This slow cooker giant chocolate and strawberry cookie is one of those “wow” desserts that’s surprisingly simple but delivers big on flavour.

The slow cooker keeps the centre soft and gooey while gently cooking the edges, meaning you don’t have to babysit an oven for hours – perfect for busy days or baking with kids. 

Ingredients

This is what you will need for this recipe. For the quantities just refer to the recipe card at the bottom of the post.

• plain flour – always use plain flour for cookies, as you don’t want them to rise too much
• cocoa powder – for that rich chocolate colour and flavour
• baking powder –  you want the cookie to rise a little so it isn’t hard and doughy.
• butter – I always use unsalted butter in baking. Make sure you leave it at room temperature ready for this recipe.
• caster sugar – or use granulated sugar if needed, you can whizz it in a food processor to make granulated into caster sugar.
• dark brown sugar – this adds flavour to the cookie, as dark brown sugar adds a toffee flavour.
• vanilla extract – adds a lovely vanilla flavour
• egg
• fresh strawberries – I like the way strawberries add a freshness to all the chocolate!
• chocolate chips – I use either dark or milk, depending on what I have in the cupboard.

Step by step

1. Make up your cookie dough.
   • Stir together flour, cocoa powder and baking powder in a bowl.
   • In another bowl, cream the softened butter with the two sugars until light and fluffy.
   • Add the egg and vanilla extract to the butter and sugar and mix well.
   • Stir in the dry ingredients, then bring the dough together with your hands until the sides of the bowl are clean.
2. Line the base your slow cooker dish with baking parchment and grease the sides with butter.
3. Press the dough into the lined pot.

   

4. Cook on low for three hours.
5. Remove the lid and keep cooking for the last half hour.
6. To tell when it is ready: the sides will start to come away from the pot when the cookie is ready, and the top will still look a bit moist, but it will harden on cooling so this will be fine.
7. Leave the cookie to cool and harden and then remove it from the slow cooker in one piece, slice and enjoy.
8. This recipe fits a 3.5 litre slow cooker, I recommend doubling the quantities if using a larger one (such as 6.5 litre). If using a smaller slow cooker (smaller than 3.5 litre), the cookie will be quite thick and won’t harden as well.

A delicious, thick chocolate cookie with chunks of chocolate and fresh strawberries!

Bake in your slow cooker and enjoy the cookie for a delicious dessert. No need to heat up the kitchen or watch the oven to avoid burning if you use the slow cooker.

Slice this up and enjoy it warm with cream or cold with a cuppa. Your kids will love baking this with you too!

Pro Baker Tips

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature so the sugar and butter cream together properly – this helps with texture and spread. 
• Even Strawberry Distribution: Chop strawberries to a consistent size so each slice gets a burst of fresh fruit without making the dough too wet. 
• Serving Suggestions: Serve warm slices with a dollop of cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for extra decadence. 

Variations

• Milk & White Chocolate Chunk: For a sweeter twist, swap half the milk chocolate for white chocolate chunks.
• Berry Mix-In: Add some raspberries or blueberries alongside the strawberries for a mixed berry chocolate cookie. 
• Nutty Upgrade: Stir in chopped hazelnuts or pecans for crunch and extra flavour. 

More to try

If you like my slow cooker giant strawberry and chocolate chunk cookie, for loads more slow cooker baking recipes, including my slow cooker chocolate orange stuffed cookie, don’t miss my guide to baking in a slow cooker and my Slow Cooker Desserts category.

For another Valentine treat these strawberry and champagne truffle tarts from Charlotte’s Lively Kitchen are a delight! 

Recipe

Slow Cooker Giant Strawberry and Chocolate Chunk Cookie

By Lucy Allen | BakingQueen74

A delicious giant slow cooker cookie with double chocolate and fresh strawberries, ideal for sharing!

5 from 2 votes

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 40 minutes minutes

Servings: 4

Course: Baking

Cuisine: Slow Cooker

Calories: 647kcal

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Ingredients

• 150 g (¾ cup + 3 tbsp) plain flour (all-purpose flour)
• 40 g (¼ cup + 2 tbsp) cocoa powder
• ½ tsp baking powder
• 115 g (½ cup) butter, at room temp
• 75 g (¼ cup + 2 tbsp) caster sugar (superfine sugar)
• 60 g (¼ cup + 1 tbsp) soft dark brown sugar
• 1 tsp vanilla extract
• 1 egg
• 75 g (½ cup) fresh strawberries chopped
• 100 g (½ cup + 1 tbsp) milk chocolate chunks

Equipment

round slow cooker

cake liners

Instructions

 

• Grease the pot of your slow cooker and line the base with an oval of grease-proof paper.
• In a bowl, stir together the flour, cocoa powder and baking powder.
  150 g plain flour (all-purpose flour), 40 g cocoa powder, ½ tsp baking powder
• In another bowl, cream together the butter and two sugars until light and fluffy.
  115 g butter, at room temp, 75 g caster sugar (superfine sugar), 60 g soft dark brown sugar
• Add the egg and vanilla extract and mix.
  1 tsp vanilla extract, 1 egg
• Stir in the dry ingredients.
• It might look a bit dry but get your hands in and work it together so that it comes together like dough. When it is the right consistency the sides of the bowl will be clean.
• Stir in the strawberries. I had to do this with my hands to mix them in.
  75 g fresh strawberries
• Also add the chocolate chunks and mix through.
  100 g milk chocolate chunks
• Press the mixture into the sc bowl, onto the grease proof paper. Press it into the sides so it is even.
• Cook on low for around 3.5 hours. For the last half hour leave the lid ajar.
• The sides will start to come away from the pot when it is ready, and the top will still look a bit moist, but it will harden on cooling.
• Then take the pot out of the slow cooker and leave it to cool. When the pot is cool you can remove the cookie by turning the pot upside down and tapping on the bottom. Catch it on your hand then invert onto a cooling rack. Enjoy!

Notes

Slow cooker size:

This recipe fits an oval medium 3.5 litre/4 quart slow cooker, increase the quantities if you are using a larger slow cooker. If using a smaller slow cooker, the cookie will be quite thick and won’t harden as well, and could be more cake-like.

Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!