Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 cup coarsely chopped walnuts
- 1 cup semisweet chocolate chips
- 1 tablespoon pure vanilla extract
- 1/2 cup firmly packed brown sugar
- 2 eggs
- Carbohydrate 66 g(22%)
- Cholesterol 101 mg(34%)
- Fat 40 g(62%)
- Fiber 3 g(12%)
- Protein 8 g(16%)
- Saturated Fat 20 g(98%)
- Sodium 177 mg(7%)
- Calories 637
Preparation 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. Cook's note:This recipe was originally prepared in an oval, five-quart slow cooker. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. © 2003. Ten Speed Press.
Preparation 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. Cook's note:This recipe was originally prepared in an oval, five-quart slow cooker. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. © 2003. Ten Speed Press.
