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
Scale
- 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
