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Chocolate Chip Cookie Brittle is just like enjoying the buttery, crispy, crunchy edges of the cookie in every bite. It’s a crowd pleaser, makes a great gift and is totally addictive!
Why You’ll Love This Recipe!
Remember that yummy Brownie Brittle I shared a while ago? I haven’t been able to stop thinking about it. I started thinking up all kinds of fun flavors of cookie brittle and since chocolate chip cookies are my favorite I decided to start with that one.
This Chocolate Chip Cookie Brittle may just become your favorite chocolate chip cookie recipe. It’s buttery, crunchy and crispy!
What is Cookie Brittle?
It has all the flavor of a chocolate chip cookie but is thin and crisp shortbread cookie with chocolate chips added in. It’s the perfect thing to dunk in a nice cold glass of milk.
Ingredients Needed
- Butter. I use salted butter
- Pure Vanilla Extract
- Granulated sugar
- Brown sugar
- Flour. I use unbleached all purpose flour.
- Salt
- Mini chocolate chips
Note:
- There are no eggs or leaven in this recipe (such as baking soda or baking powder). The lack of leaven and eggs give you the nice crunchy, crispy brittle like cookie.
How to Make Cookie Brittle
- Mix together butter, vanilla, salt and sugars in a large bowl or in the bowl of a stand mixer and beat until blended.
- Stir in flour and chocolate chips and mix.
- Press mixture into an even layer in ungreased 15 x 10 jelly roll style rimmed baking sheet. Bake at 375 for 15-20 minutes or until golden brown and crisp.
- Cool on a wire rack. It will crisp up as it cools but If it is not crisp enough return to oven for another 5 minutes
- After it has cooled, break into pieces or you can use a pizza cutter to cut through before it has completely cooled. Then allow to cool completely before removing the pieces from the pan.
Ways to serve Chocolate Chip Cookie brittle:
- Crumble it over ice cream
- Serve it with a glass of milk
- Package it up and give as gifts.
- Enjoy it just as it is!
Frequently Asked Questions
You may find that after it has cooled, that part of the pan isn’t as crisp as the rest. To fix this, just stick that section of the cookie bark back in the oven for about 5 more minutes and it will crisp right up. Because it is a shortbread base it is nice and rich and buttery.
I prefer the mini size chocolate chips but you can totally use regular size chips if that is all you have.
Absolutely. Some chopped pecans or walnuts would be great.
How Do You Store Cookie Brittle?
In order to keep it crisp, it needs to be stored in an airtight container at room temperature. But honestly, I never have any leftover!
Can You Freeze It?
Chocolate Chip Cookie Brittle freezes great. Just be sure it is in an airtight freezer container and it will keep for several months. Enjoy it frozen or allow to thaw at room temperature.
For other delicious cookie recipes check these out:
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Chocolate Chip Cookie Brittle
Ingredients
- 1 cup butter softened
- 2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1/4 tsp salt
- 1 cup mini chocolate chips
Instructions
- Mix together butter, vanilla, salt and sugars and beat until blended.
- Add in flour and chocolate chips and mix.
- Press into an ungreased 15 x 10 jelly roll style cookie sheet. Bake at 375 for 15-20 minutes or until golden brown and crisp.
- Cool. It will crisp up as it cools but If it is not crisp enough return to oven for another 5 minutes
- After cool, break into pieces.
Tips & Notes:
How Do You Store Cookie Brittle?
In order to keep it crisp, it needs to be stored in an airtight container at room temperature. But honestly, I never have any leftover!Can You Freeze It?
Chocolate Chip Cookie Brittle freezes great. Just be sure it is in an airtight freezer container and it will keep for several months. Enjoy it frozen or allow to thaw at room temperature.Recommended Products
Nutrition Facts:
Originally shared May 28, 2013
summer @ Insprich says
Oh I love the sound of these cookies! I’m always looking for fun new cookies and with the dark chocolate chip,super cool!! I can’t wait to try Chocolate a great combination Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Leigh Anne says
Thanks Summer! This is a fun cookie to make a nd eat and would be great with dark chocolate chips too!
Shelley says
YOU were featured today!
http://www.piggyinpolkadots.com/2013/06/party-in-polka-dots-26-linky-and-sweet.html
Nat D. says
YUM. Pinning!