Prep Time: 5 minutes | Cook Time: 3 hours
- 16 tbs butter, melted
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 1 cup chocolate chips
Prepare your 5 to 6 quart slow cooker by lining with foil or a slow cooker liner, then coat with cooking spray. You definitely don't want these cookies to stick!
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, stir together both sugars and the melted butter until smooth. Stir in eggs and vanilla extract, stirring until evenly incorporated.
Add the flour mix to the sugar mix, stirring until just combined.
Pour the batter into the slow cooker, then top with chocolate chips.
Cover and cook until the center is set and the edges are lightly browned, about 2-4 hours on high. If your slow cooker runs hot, it may be better to try it on low.
Turn off slow cooker and let cookie rest for 5 - 10 minutes (it'll keep cooking slightly), then transfer to a wire rack to cool the rest of the way. Let cool completely before cutting, which should take about an hour.