Chocolate Chip Cookie Brittle

READY IN: 30mins
Recipe by DrGaellon

Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says "It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie." http://bit.ly/stfDF

Top Review by Rocky Walls

These were super easy and very delicious. We always use salted butter, so I just cut out the salt. I also used lightly salted peanuts instead of the cashews because it's what we had on hand. My DW said it tasted like peanut brittle and chocolate chip cookies combined. I thought they tasted GREAT!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
  3. Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

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