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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 CHOCOLATE CHIP 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.
In a bowl, combine all ingredients and stir together until well combined and homogenous.
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!