This easy Chocolate Chip Cookie Brittle is buttery, crispy cookie perfection. Every bite is like the edge of a perfectly baked chocolate chip cookie. This cookie recipe is easy to make and perfect for beginner bakers!
If thin and crispy cookies aren’t your thing, you will LOVE my thick Chocolate Chip Walnut Cookies!
- Texture! If you love the crisp, buttery edges of a chocolate chip cookie, this recipe is for you! The crisp, flaky cookie brittle is an edge piece in every bite!
- Easy To Make! You don’t need a mixer, or even the stove top for this recipe! Just a microwave and the oven. It’s SUPER easy to make and requires zero prep work!
- Chocolate Chip Cookies! I mean a chocolate chip cookie variation is my favorite thing, and the buttery, caramel flavor in this cookie brittle is out of this world.
The ingredient list for Chocolate Chip Cookie Brittle is very easy. Remember to scroll down to the bottom of the post to the recipe card for all the measurements and baking instructions!
- Granulated or Turbinado Sugar. You can make this recipe with either plain white sugar (granulated) OR use Sugar in the Raw (Turbinado Sugar). Both work great! I’ve included both options in the
- Butter. I used salted for an extra little salty/sweet crunch.
- Vanilla Extract. All good chocolate chip cookie have vanilla. Amen.
- Flour & Salt. All purpose flour and kosher salt. Regular ingredients make this easy!
- No Eggs or Baking Soda! You’ll notice these 2 ingredients that are standard in chocolate chip cookies are missing from this recipe. You’re aiming for a more shortbread-ish style kind of cookie with no rise. You don’t want any puff or height!
- Chocolate Chips and Pecans. Not a nut person? Leave them out, it’s fine!
- Melt the butter MOSTLY in the microwave. You don’t want your butter to get too hot, so melt it in 25 second increments until it’s most melted. You don’t want the butter to get too hot because your chocolate chips will melt when you add them.
- You’re going to add your sugar to the melted butter and as you stir that together the remainder of the butter will melt. IF you melt your butter all the way and it’s really hot, just let it cool a bit before adding in the sugar!
- Once the simple dough comes together you press it into the pan and bake for 22 – 25 minutes, but importantly turn the pan every 7-8 minutes to ensure even baking. That’s important with this recipe so it’s crispy everywhere!
- Once it’s done baking allow it to cool in the pan for a few minutes and then flip it out too cool completely. Once it’s cooled you can break it into pieces!
- I liketo add a little flaked sea salt to the top as it cools to really add a sweet and salty crunch!
Simply put your cookie brittle in an airtight container and store it at room temperature. You can also freeze this in an airtight container for up to 2 months. Allow it to thaw at room temperature and enjoy!
- NYT Chocolate Chip Cookies
- My Favorite Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Half Pound Chocolate Chip Cookies
- Rainbow Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: About 24 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe!
Ingredients
- 14 tablespoons salted butter, cubed
- 1 cup granulated sugar OR turbinado sugar (Sugar in the Raw)
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 2 cups all purpose flour
- optional – 1/2 cup chopped pecans
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Set aside a large (12×17) rimmed baking sheet.
- In a medium, microwave-safe bowl, heat the butter in the microwave in 25- second increments until the butter is almost melted. Add in the sugar and whisk for 1 minute.
- Whisk in the vanilla and the salt. Then stir in the flour until the dough forms. Mix in the chocolate chips and nuts.
- 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 22-24 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!
Notes
store airtight for up to 5 days
Nutrition
- Serving Size:
- Calories: 187
- Sugar: 13.3 g
- Sodium: 94.4 mg
- Fat: 10.7 g
- Carbohydrates: 21.8 g
- Protein: 1.9 g
- Cholesterol: 17.1 mg
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The photo seems to show parchment? Or should I put it right on the cookie sheet? (Without spray?)
The parchment was just for styling purposes 🙂 And yes, an ungreased baking sheet.
I want to eat it all looks so yummy you make me hungry
chocolate chip cookie originally used to promote the use of the company’s morsels. This recipe was altered in 1979, but here I present the original, unadulterated version and the one I won the school cooking competition with. Enjoy
Made this yesterday after seeing your post. DELICIOUS!!! Thank you for the recipe! Brought them to work today and the guys are going NUTS!
Love hearing this!! It’s deceptively addictive!!
Any options for alternatives to raw sugar?
You can use granulated!
I just finished making this brittle. I was so excited because I had been trying to find a recipe. I did not wait per instructions for the sugar/ butter mixture to melt s my chips ran through. What I don’t care for is the overwhelming taste of butter. I’m going to try again with less butter. Maybe half shortening and half butter. Well see. Thanks for the recipe
Love this recipe, though is there a way to stop the chocolate chips from melting? The chocolate cookie Brittle was great I mean topped with almonds it was fantastic, but would love to try chocolate chip next time! 😀
Do you put the turbinado sugar in with the butter in the saucepan to melt? I don’t see where you add the sugar – except in your microwave instructions.
Yes! I changed the wording of the recipe to make that step more clear! Thanks for the comment 🙂