1 In Food/ Lifestyle/ Sweet Tooth

chocolate chip cookie brittle

easy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxThis chocolate chip cookie brittle so far exceeded my expectations. By the name I thought it might be just that: dry and crackly. But the recipe looked so appetizing I tried it anyway. And by the end we wound up with soft, chewy deliciousness that had just a slightly crunchy top. I also opted for mini chocolate chips as opposed to regular. That way the ratio of cookie to chocolate seemed more balanced. While they’re scrumptious on their own, I’m thinking a scoop of ice cream and some Nutella would make a pretty baller sundae. See full details below.

easy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass fox easy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass fox easy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass foxeasy dessert recipe for chocolate chip cookie brittle by Leslie Musser on one brass fox


Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 tsp salt
  • 1 1/2 tsp vanilla extract
  • 2 cups bleached white flour
  • 1 cup semi-sweet chocolate chips

Directions

  1. Heat oven to 350°
  2. Using a hand held or stand mixer, cream together the butter, sugar, salt and vanilla until light and fluffy. Using a wooden spoon or spatula, stir the flour in by hand. When it’s fully incorporated, stir in the chocolate chips.
  3. Pour cookie dough into a 9 X13 metal baking pan. Press dough very, very, very firmly until the top is silky smooth.
  4. Bake for 20-25 minutes until slightly golden on edges. Cool for 10 minutes then cut into triangles with a sharp knife. If you wait too long they are too difficult to cut, any shorter they will smoosh.
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