Chocolate Chip Cookie Brittle
Crispy, buttery, and irresistibly snackable, Chocolate Chip Cookie Brittle is the ultimate treat for cookie lovers who crave a delightful crunch. This unique take on classic chocolate chip cookies blends the flavors of rich butter, golden brown sugar, and mini chocolate chips into a thin, crisp layer baked to golden perfection. With minimal prep—just 15 minutes—and a simple press-and-bake technique, this recipe is an effortless way to whip up a crowd-pleasing dessert. Perfect for sharing or gifting, the brittle is broken into irregular pieces for easy snacking and can be stored for up to a week. Whether enjoyed alongside a cup of coffee or stashed in a lunchbox, this cookie brittle is sure to become your go-to sweet indulgence. Keywords: Chocolate Chip Cookie Brittle, crispy cookie recipe, easy dessert, sweet snack, buttery brittle recipe.
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Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1.75 cups all-purpose flour
- 0.75 cup mini chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and salt, mixing until fully combined.
Step 4
Gradually add the all-purpose flour to the mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix.
Step 5
Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6
Press the dough evenly into the prepared baking pan, smoothing the surface with your hands or the back of a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Step 8
Once baked, remove the pan from the oven and allow the brittle to cool in the pan for about 10 minutes.
Step 9
Using the parchment overhang, carefully lift the brittle out of the pan and transfer it to a wire rack to cool completely.
Step 10
Once fully cooled, break the brittle into irregular pieces and store in an airtight container for up to one week.
Nutrition Facts
| Serving size | (592.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2648.5 |
| Total Fat 114.9g | 0% |
| Saturated Fat 66.9g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 1227.8mg | 0% |
| Total Carbohydrate 401.1g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 231.7g | |
| Protein 26.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.3mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 391.1mg | 0% |
Source of Calories