MIX TOGETHER YOUR FLOUR, BAKING SODA AND SALT IN A BOWL UNTIL WELL COMBINED AND SET ASIDE
IN YOUR MIXING BOWL (DIFFERENT BOWL), BEAT YOUR BUTTER, BROWN SUGAR, VANILLA AND SUGAR TOGETHER UNTIL WELL COMBINED
BEAT IN YOUR EGGS ONE AND A TIME
SLOWLY ADD IN YOUR FLOUR MIXTURE FROM STEP 1 UNTIL WELL COMBINED
ADD IN YOUR CHOCOLATE CHIPS BY GENTLY STIRRING THEM IN
SPREAD YOUR COOKIE DOUGH ACROSS A LIGHTLY GREASED 6-QUART SLOW COOKER WITH THE SIDES A LITTLE HIGHER THAN THE MIDDLE SINCE THE SIDES WILL COOK FASTER
PUT A COUPLE PAPER TOWELS UNDERNEATH YOUR LID AND PULL ON THE SIDES AT THE SAME TIME SO IT IS SNUG (THIS KEEPS THE CONDENSATION FROM DROPPING ONTO YOUR COOKIE) AND COOK ON HIGH FOR 1-1.5 HOURS (MINE WAS DONE AT ABOUT AN HOUR AND 20 MINUTES), TURNING YOUR INSERT HALFWAY THROUGH IF YOUR SLOW COOKER DOESN’T COOK EVENLY
ONCE THE MIDDLE OF YOUR COOKIE CAKE IS SET, REMOVE INSERT AND FLIP YOUR COOKIE CAKE ONTO A COOLING RACK FOR 20 MINUTES BEFORE PLACING ON A CUTTING BOARD AND CUTTING IT INTO BARS.