This 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.
- 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
- Heat oven to 350°
- 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.
- Pour cookie dough into a 9 X13 metal baking pan. Press dough very, very, very firmly until the top is silky smooth.
- 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.