Slow Cooker Giant Chocolate Chip Cookie

A delicious treat baked in your slow cooker, lovely served warm with ice cream and chocolate sauce

Course Baking
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 10
Author bakingqueen74


  • 150 g butter at room temp
  • 75 g light muscovado sugar
  • 100 g caster sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 340 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g dark choc chips or chopped milk or dark chocolate
  • 50 g sultanas or raisins, currants


  1. Beat together the butter, two sugars, eggs and vanilla extract till light and fluffy.
  2. In a different bowl stir together the flour, baking powder and salt.
  3. Next stir the flour mixture into the butter mixture. I kneaded it together till it all came together like biscuit dough. Sides of the bowl should clean when it is the right consistency.
  4. Stir in the choc chips and sultanas and make sure they are evenly distributed.
  5. Grease your slow cooker bowl with butter, and cut grease proof paper to fit the base and put it in. Grease the top of the paper too.
  6. Spoon the dough into the slow cooker bowl and flatten/press into the sides.
  7. Slow cook for 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.
  8. For the last 30 mins leave the lid half open.
  9. Take the bowl out the slow cooker and cool for half an hour.
  10. Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.

Recipe Notes

Note: I made this in a 3.5 litre slow cooker. It is about an inch or so thick and chewy in the middle. If you want it to be thinner and less squishy, you could halve the given quantities using the same size slow cooker. Or, use a large 6.5 litre slow cooker.