Chocolate Chip Cookies
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2
Eggs1 cup
Granulated Sugar1 tbsp
Pure Vanilla Extract2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
SaltDirections:
1
Grease the slow cooker insert with butter or vegetable oil
2
Cut a piece of waxed paper to fit the bottom and grease the waxed paper
3
In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy
4
In a separate bowl, stir the flour, baking soda, and salt together
5
Stir the dry ingredients into the butter mixture
6
Stir in the chocolate chips and walnuts until well blended
7
Spoon the dough evenly into the slow cooker and smooth the top
8
Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean
9
Set the lid slightly ajar for the last 30 minutes
10
Turn off the heat and remove the insert from the slow cooker
11
Allow to cool in the insert for 30 minutes
12
Invert onto a wire rack
13
Cut the cake in half lengthwise, then cut each piece crosswise into slices
14
Serve warm or at room temperature
15
Grease the slow cooker insert with butter or vegetable oil
16
Cut a piece of waxed paper to fit the bottom and grease the waxed paper
17
In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy
18
In a separate bowl, stir the flour, baking soda, and salt together
19
Stir the dry ingredients into the butter mixture
20
Stir in the chocolate chips and walnuts until well blended
21
Spoon the dough evenly into the slow cooker and smooth the top
22
Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean
23
Set the lid slightly ajar for the last 30 minutes
24
Turn off the heat and remove the insert from the slow cooker
25
Allow to cool in the insert for 30 minutes
26
Invert onto a wire rack
27
Cut the cake in half lengthwise, then cut each piece crosswise into slices
28
Serve warm or at room temperature