There is nothing like the smell of homemade chocolate chip cookies.

The sweet aroma of chocolate chips and butter and sugar fills your home, and you may even dread taking them out of the oven ... until you get a taste of that melt-in-your-mouth sweetness!

What about baking a giant chocolate chip cookie in your slow cooker? Yes, just think about what it would be like to smell the sweet aroma of a chocolate chip cookie baking practically all day, without the fear that surely something is going to burn.

Borrowed from our friends at Delish, this Slow Cooker Chocolate Chip Cookie recipe is the perfect way to celebrate National Cookie Day on Wednesday (Dec. 4). It's also the perfect way to practice your patience as you eagerly wait to take a bite out of this chocolatey goodness.

Slow Cooker Chocolate Chip Cookie Recipe:

Ingredients:

1/2 c. (1 stick) butter, softened to room temperature
1/2 c. sugar
1/3 c. brown sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
Large pinch salt
1 1/2 c. chocolate chips

Directions:

Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.

Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.

Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

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