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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!
Tips from leigh Anne
- 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!
- 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.
Frequently Asked Questions
My cookie brittle isn’t crisp enough?
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.
Can I use regular size chocolate chips?
I prefer the mini size chocolate chips but you can totally use regular size chips if that is all you have.
Can I add nuts to chocolate chip cookie brittle?
Absolutely. Some chopped pecans or walnuts would be great.
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:
- 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!
- 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.
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Nutrition Facts:
Originally shared May 28, 2013
Jessie says
Yum! The texture looks great.. I like crispy cookies better than chewy ones.
Leigh Anne says
I am a crispy cookie fan too!
Lanaya @ Raising Reagan says
I like the idea of the bark…we made chocolate chip cookies today!!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
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(¸¤ Lanaya | xoxo
http://www.raising-reagan.com
Leigh Anne says
Bark is a fun new way to eat chocolate chip cookies!
Karly says
I want this in my face! Thanks for linking up with What’s Cookin’ Wednesday!
Shelley says
This looks so amazing! I just pinned it! I am visiting from Marvelous Mondays and I would love for you to come link this up at Party In Polka Dots!!
Shelley
http://www.piggyinpolkadots.com/2013/06/party-in-polka-dots-linky-25-sweet.html
Leigh Anne says
Thanks for stopping by – I’ll come over for a visit!
Tumbleweed Contessa says
This is great! I recently saw this in a bakery and it was on my to-do list to figure it out. Thanks for checking that off for me and sharing at What’d You Do This Weekend? Best wishes for tasty dishes this week!