Chocolate Chip Cookie Brittle
As the saying goes, you learn something new every day; hopefully, the something new that you learn is useful and pleasant. Today’s recipe came as a result of me recently learning something new that was useful, pleasant, and delicious. It’s always nice when that happens.
It wasn’t until the month of November in the year 2020 that I learned about a nifty little invention called cookie brittle for the first time. Maybe some of you will be learning about it for the first time in reading this blog post. To you, I say: welcome. Your lives will never be the same.
Cookie brittle is a cookie dough made without any leavening agents (no egg, no baking powder, no baking soda). Ingredient wise, it resembles shortbread. But the method in making it departs from shortbread in that no air whatsoever is whipped into it. Instead, the butter is melted, combined with sugar, then spread thin into a sheet pan. With no air or leavening, the baked dough creates a very close textured crumb that after it cools becomes extremely, well…brittle.
I have a very special relationship to chocolate chip cookies. I have a go-to recipe that I very seldom deviate from, as I believe it’s as close to perfection as one can get. But in this instance I was just too curious not to give this cookie brittle thing a try. Boy. I learned something that day, that’s for sure. Texturally speaking, cookie brittle goes far beyond the texture of crispy chocolate chip cookies like Chips Ahoy or Tate’s Bake Shop. It’s called brittle for a reason; if I had to describe it, I would say that it’s like…a chocolate chip cookie crunchy toffee. Chocolate chip cookie candy. Now, doesn’t that sound absolutely delicious?
The recipe is actually very easy to follow, you just have to make sure that you follow it to a T. The dough has to be cool before you mix in the chocolate and nuts, and you have to be careful not to leave it in the oven too long. Because it’s baked directly in an ungreased pan, it can go from perfectly golden brown to burned in seconds. Don’t ask me how I found out both of those tips, just follow them.
Did I mention that this also makes great gifts? Cause it does. That’s if you’re still feeling in the giving Christmas spirit after trying this for yourself. You may not be. It’s that good.
Day 1: Orange Cranberry Buns
Day 2: Sausage Bread Pudding & Cranberry Sauce
Day 3: Sugar & Spice Crackers
Day 4: Cranberry Cookie Tart
Day 5: Spicy Gingerbread Sticks
Day 6: Reindeer Munch
Day 7: Jell-O Butter Cookies
Day 8: Gingerbread Blondies
Day 9: Chocolate Chip Cookie Brittle
Ingredients Directions Preheat oven to 350 degrees Fahrenheit. Set aside a large rimmed baking sheet. In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.Let the mixture cool for 10 minutes (this part is VERY important, it needs to be cool before you continue) and then whisk mixture again for 1 minute. Whisk in the vanilla and the salt. Stir in the flour until the dough forms and then stir in the pecans and chocolate chips. Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin. Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it’s lightly golden and firm to the touch in the center. Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely. Break the brittle into pieces and enjoy!Chocolate Chip Cookie Brittle
Sounds interesting!
Thank you! It really is unlike any cookie I’ve ever made, I think you’d really like it 🙂