Chocolate chip cookie brittle

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While at work this weekend I stopped by our pastry chef’s kitchen to hang out and take pictures for our instagram. She gave me some tasters (naturally), one of which was some leftover cookies turned into COOKIE BRITTLE. She basically toasted up some existing cookie scraps, and voila! Brittle! I’ve been thinking about it ever since… For some reason these like aren’t a thing online. I mean there are recipes, but I don’t understand how this isn’t a big deal. It’s so easy. A one bowl wonder.

So I decided to make my own recipe. By using a high carbohydrate to fat ratio, these cookies keep their crunch for days. They’re so addicting. I even sprinkled a little extra sea salt on top of mine to satiate that sugar/salt combo that I love so much.

For the brittle:

2 cups all-purpose flour
1 cup granulated sugar
2 sticks unsalted butter
1 teaspoon salt
1 tablespoon pure vanilla extract
2 1/2 cups semi-sweet or dark chocolate chips

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Preheat the oven to 375°F.
In a bowl, combine all ingredients. Grease a cookie sheet pan, then press the dough into the pan so the dough is roughly 1/2 inch thick (if it touches the sides, that’s fine. If it doesn’t touch the sides, that’s fine). Bake for 20-25 minutes, or until the entire pan is golden brown and the edges are a slightly darker brown, but not overcooked!

Comments

  1. says

    you know, i’ve seen brownie brittle recently at the grocer’s, and i avoid it at all costs because i know i would easily eat the entire bag. and then some, probably. but now you give me a recipe for something better: cookie brittle! I’m not to be trusted with this. it looks amazing.

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