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Chocolate Chip Cookie Brittle Recipe

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★★★★

3.9 from 86 reviews

This Chocolate Chip Cookie Brittle is a thin, crisp, and irresistible treat that combines the rich flavors of buttery cookie dough with melty chocolate chips and crunchy nuts. Perfect for snacking or gifting, this brittle is easy to make and bakes up into delightful shards of sweet goodness that are perfect for sharing or enjoying anytime.

Ingredients

Scale

Butter Mixture

  • 3/4 cup plus 2 tablespoons unsalted butter, cut into cubes
  • 1 cup turbinado/raw cane sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup chopped pecans or walnuts

Topping

  • 2/3 cup semisweet or bittersweet chocolate chips

Instructions

  1. Preheat Oven: Heat your oven to 325°F (163°C) and position a rack in the center to ensure even baking throughout.
  2. Melt Butter and Sugar: In a large glass bowl, combine the cubed butter and turbinado sugar. Microwave in 30-second intervals, stirring thoroughly between each, until the butter is fully melted and the sugar begins to dissolve. Allow this mixture to cool for 5 minutes.
  3. Whisk Mixture: After cooling, whisk continuously for about one full minute until the mixture becomes uniform with no visible separation; a small amount of undissolved sugar is acceptable.
  4. Add Vanilla, Salt, and Flour: Stir in the vanilla extract and salt to the mixture. Then fold in the all-purpose flour using a rubber spatula, stirring until no streaks of flour remain. Finally, incorporate the chopped nuts evenly.
  5. Form Dough on Baking Sheet: Transfer the dough onto an ungreased 12×17-inch rimmed baking sheet. Using your hands, press and pat the dough into a very thin, even layer covering the entire bottom of the sheet. Though the dough may appear scant, it will spread adequately.
  6. Add Chocolate Chips: Evenly sprinkle the chocolate chips over the surface of the dough. Press them lightly into the dough to adhere.
  7. Bake: Bake the brittle in the preheated oven for about 20 minutes until it turns light golden brown. Rotate the pan two to three times during baking to ensure even browning.
  8. Cool: Remove the baking sheet from the oven and transfer it to a wire rack. Allow the brittle to cool completely for the best texture.
  9. Break Into Pieces and Store: Once cooled, carefully lift the edges with a thin spatula or your hands and break the brittle into irregular shards. Store pieces in an airtight container at room temperature, or refrigerate or freeze to extend shelf life.

Notes

  • The batter might look thin and sparse on the baking sheet but will bake into a crispy brittle.
  • Use a rimmed baking sheet to prevent any drips as the butter melts during baking.
  • Rotate the pan during baking to ensure even color and texture.
  • Store in an airtight container to maintain crispness.
  • For a nut-free version, omit the nuts or substitute with seeds.
  • Chocolate chips can be adjusted based on preference for sweetness and chocolate intensity.

Keywords: chocolate chip cookie brittle, crunchy cookie, nut brittle, sweet snack, easy cookie recipe, holiday treat

Find it online: https://epicrecipebox.com/chocolate-chip-cookie-brittle-recipe/