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By Laura 20 Comments
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I know this is a risky statement, but, here goes: Forget Chocolate Chip Cookies! All you need for all that flavor is one bowl, a few minutes to mix and bake, and you get the MOST SCRUMPTIOUS (dare I say “life-changing”?) Chocolate Chip Cookie Brittle!
My gosh this stuff is uglyer, easy, the best thing I’ve ever eaten! Don’t let its looks fool you! This completelyaddictive Chocolate Chip Cookie Brittle ranks right up there with the best of them – so much FLAVOR in every bite! Buttery, chocolatey, nutty, salty – and, I added tiny white chocolate chips that would caramelizeduring the bake, too, for a bit of that magical stuff! Sure, it’s not the prettiest, but, once you try it, you may never go back! Is it an exaggeration to say this is “life-changing”? You tell me, but onlyafter you’ve made this.
Ever the scientist, I admit I was skeptical. Don’t you have to cream some room temperature butter and sugar for awhile? Then add eggs and a mixture of dry ingredients to get a delicious cookie? Turns out, no, you don’t. And, while these treats are not exactly a cookie, or a cracker, but rather somewhere in between they possess are all the FLAVOR from Chocolate Chip Cookies, just without leaveners. What? Why? How? Don’t worry, it all will make sense. Taste and see. Truly. So so good. You may never bake and actual cookie again, they are THAT SCRUMPTIOUS. Pinky swear.
I found this recipe in my new Genius Dessertscookbook. And,truly, just 5 or 10 minutes to mix in a single bowl. 22-25 to bake. Genius! Where has Chocolate Chip Cookie Brittle been all my life?Enjoy!
If you’re looking for a cookie recipe, don’t miss theseScrumptious cookiesI’ve made! Or check out these otherSuper-easy recipes.
PIN Chocolate Chip Cookie Brittle ->
Chocolate Chip Cookie Brittle
This recipe is adapted from aFood52recipe which had been adapted by author and bloggerShauna Severto see what would happen if a cookie had no leaveners (baking soda, powder, or eggs). The result was the most pleasant surprise – so much FLAVOR!
It includes Turbinado sugar, which is a more raw form of sugar which provides a bit more caramelly flavor than regular granulated sugar. I also amped up the caramel by caramelizing some white chocolate chips over the top. Added to the chocolate and salty nuts, these treats were the biggest hit in my house!
Equipment needed: a large microwave-safe bowl, 12×17 rimmed baking sheet
- Author: Laura
- Prep Time: 10 min
- Cook Time: 22-25 min
- Total Time: 32-35 min
- Yield: 36 pieces 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 3/4 c plus 2T (200g) butter, cut into tablespoons
- 1 c (200g) Turbinado Sugar
- 2 t Natural Vanilla Extract
- 1 t Fine Sea Salt
- 2 c (250g) AP Flour
- 1/2 c (60g) Roasted, Salted Pecans or Walnuts, coarsely chopped
- 3/4 c (130g) Bittersweet or Semisweet (60-70% cacao) chocolate chips
- 2 T White Chocolate Chips (I used the mini version)
Instructions
- Preheat oven to 350F (or 330F for convection).
- Into a large, but microwave safe bowl, combine the butter and the sugar. Microwave in 20-second bursts, stirring between each burst, just until the butter is almost completely melted and the sugar is just starting to dissolve. This takes about 2 minutes – a bit more or less depending on your specific microwave. You could do this on the stove, but be careful the butter does not come to boil.
- Once the sugar has begun to dissolve, whisk mixture until the butter is completely melted. Let cool 5 minutes. Then, whisk for about 1 minute, until the mixture is thick and smooth and no longer appears separated. Add the vanilla and salt and whisk until combined. Stir in the flour until you see no streaks of white, then add half of the chopped nuts.
- Scrape the dough into the center of a large (12×17), ungreased, rimmed baking sheet. Using your hands, pat it into an even layer with your hands. The layer will be quite thin and the dough should all fit into the edges and corners. Sprinkle the chocolate chips, the rest of the nuts and the white chocolate chips over the top. Press them down lightly with your fingers.
- Bake until slightly firm to the touch and lightly golden brown. This takes 22-25 minutes. Rotate the sheet every 7 or 8 minutes. (I removed mine at 23 1/2 minutes) Let cool completely in the pan, set over a cooling rack.
- Once cool, you want to use a thin, wide spatula to loosen the edges of the brittle and ease the entire slab onto a board or a rack. You could also invert the entire slab out onto another parchment covered pan, if it doesn’t look like the slab will come out in its entirety.
- Cut or break brittle into pieces. Store in an airtight container at room temperature, if you think these will last more than a day.
Keywords: Cookies, brittle, chocolate chip, nuts, easy
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Reader Interactions
Comments
What a fun and yummy recipe!! I will definitely have to try this. Great for those that love their cookies on the crispy side 🙂 YUM!!
Reply
Laura saysThanks, Kelly! Also really great for ice cream sandwiches! Yumyum! ☺️
Reply
Definitely life changing 😉 I can see myself sitting down on Friday night with a stack of this and a glass of vino! What a brilliant idea, Laura. Can’t wait to give this one a try! And talk about a lovely homemade foodie gift 🙂
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- Laura says
Thanks, Dawn! I like your idea of the Friday night wine/brittle! I’m all in! Ill bring the brittle if you bring the wine! And, you’re so right, it would make a nice gift!Thanks for visiting!
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- David @ Spiced says
I can totally see what you mean here, Laura! While I do love a good chewy cookie, this cookie brittle falls into another category entirely. They aren’t cookies. They aren’t crackers. They’re just brittle. And I suspect they’d be gone if they appeared in my house. I love a good brownie brittle, so the thought of a chocolate chip brittle sounds pretty fantastic, too!
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- Laura says
Thanks, David! You’ve hit the proverbial nail on the proverbial head. While they don’t fall cleanly into any category, they are so so fabulous! A must make for sure1. Thanks for visiting!
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- Kelsie | the itsy-bitsy kitchen says
Laura, this looks AMAZING! I love the addition of white chocolate too!
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- Laura says
Kelsie- as my “white chocolate sister” I knew you’d be all for the white chocolate! These cookies are so great because you can add just about anything! I’m thinking pretzels may be the next addition for me! Thanks for visiting! ?
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- All That I'm Eating says
These do sound great! I bet they’re good with a cup of coffee!
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- Laura says
Yes, Caroline, they are the perfect thing with coffee! So nice and crunchy!?
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- Ron says
Your chocolate chip cookie brittle looks addictive. It makes me think of chocolate chip crackers which is a good think. I thinking a bowl of vanilla bean ice cream and a handful of your chocolate chip cookie brittle and I’m in dessert heaven.
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- Laura says
Thanks, Ron! I don’t know a thing about Chocolate Chip Crackers, but I have a feeling these are pretty similar. My daughter and I were just talking about how if these could be cut nicely, they would make a tremendous Ice cream sandwich. So, I think you’re on to something, eating them with yummy Vanilla Bean Ice Cream! Thank you for visiting! ☺️
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Mmmm. Chocolate Chip. Gotta have some. ?
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- Laura says
I totally get it – and completely agree! ?
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I love that you call them “ugly” haha – but I do believe you that they’re delicious! I can’t wait to try them – one bowl wonders are the best!!
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- Laura says
Thanks, Katherine – ok, maybe I should’ve stopped at “unattractive”, or “not photogenic”. But you’re also right, they are freaking delicious! Thanks for visiting!☺️
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- 2pots2cook says
Love everything with chocolate chip cookies.Keeping for next gathering ! Thank you Laura and enjoy your day 🙂
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- Laura says
Thanks so much! You’re like me, then, anything chocolate chip has my heart! Hope you get the chance to try this, it is amazingly tasty! Thanks for your visit! ?
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- Dani says
Yum! Might have to give this a go over the weekend 🙂 Beats rolling cookie dough too!
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- Laura says
You’re so right, Dani! Hope you get the chance to try this! LMK how they turn out! Thanks for your visit!
Reply
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