Chocolate Chip Cookie Brittle Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe Have you ever tried Chocolate Chip Cookie Brittle? This was a first for me, and it was unreal. Who would have thought there was another way to make a chocolate chip cookie?? It’s buttery and crunchy, like a traditional brittle. But it tastes like a cookie. Which makes it way better… Chocolate Chip Cookie Brittle What Is Chocolate Cookie Brittle? Chocolate cookie brittle is a delightful fusion of two beloved treats: cookies and brittle. Let’s break it down: Cookies: Texture: Cookies are soft, chewy, and often crumbly. They come in various shapes, flavors, and sizes. Ingredients: The classic cookie ingredients are flour, butter, sugar, eggs, and flavorings (such as vanilla or chocolate chips). Baking Process: Cookies are typically dropped or shaped onto baking sheets and baked until golden brown. Brittle: Texture: Brittle is thin, crisp, and shatteringly crunchy. It’s known for its delicate, glass-like texture. Ingredients: Traditional brittle is made with sugar, water, and nuts (such as almonds or peanuts). It’s cooked to a hard, caramelized consistency. Cooking Process: Brittle is prepared by boiling the sugar-water mixture until it reaches the hard-crack stage. Then you add nuts and thinly spread the mixture thin before allowing it to cool. chocolate chip cookie brittle The Birth of Chocolate Cookie Brittle Imagine the best of both worlds: the rich cocoa flavor of cookies combined with the satisfying crunch of brittle. That’s precisely what chocolate cookie brittle offers. Here’s how it comes together: Ingredients: Cookie Base: To make chocolate cookie brittle, you start with a cookie-like dough enriched with cocoa powder, chocolate chunks, and perhaps a hint of espresso for depth. Brittle Twist: Instead of shaping individual cookies, you spread the dough thinly on a baking sheet, creating a large, irregular surface. Baking Process: Bake the dough until it transforms into a thin, crisp layer. The edges become caramelized and slightly chewy, while the center remains delicate. Once cooled, you break the brittle into irregular shards, much like traditional brittle. Bowl of yummy chocolate chip cookie brittle. Serving Suggestions Enjoy chocolate cookie brittle as a delightful snack, a topping for ice cream, or a unique addition to your holiday cookie platter. Its contrasting textures and intense chocolate flavor make it a crowd-pleaser. Remember, chocolate cookie brittle bridges the gap between familiar comfort and exciting innovation. So, the next time you crave something sweet, consider this delightful hybrid—it’s the best of both cookie and brittle worlds! 🍫🍪🍬 Stay tuned for more delectable discoveries in our food blog series! 😊 Recipe Source: Lion House Cookies & Sweet Cookbook Continue to Content Cookie Brittle Print Ingredients 1 cup butter, softened 1 1/2 tsp vanilla 1/2 tsp salt 1 cup granulated sugar 2 cups all purpose flour 1 cup semi-sweet chocolate chips Instructions Preheat oven to 375 degrees.Cream the butter, vanilla, and salt in a large stand mixer bowl. Gradually beat in the sugar. Add the flour and chocolate chips.Mix well (mixture may be crumbly at first, but continue to mix and it will form a dough).Press evenly into a 10x15 inch ungreased jelly roll pan.Bake for 25-30 minutes, until golden brown.Once cooled, break into irregular pieces and serve. Notes about this recipe: Don’t be afraid to over bake a little. Crispy is GOOD!
How have I never heard of this? This is sounds AMMMAZING!! I literally made 6 batches of Toffee Brittle in the past two weeks- only seems right I make this now too! Reply
Two of my girls had to go through speech therapy. I know the frustration very well! Looking at it from the other side now though, hang in there! And eat more cookie bark, yummy!! Reply
I have this in the oven as we speak! Can’t wait to try it! I live in Syracuse, NY and we got about 16 inches of snow last night and today so to me, this is perfect time to do some baking and try something new! I will let you know how it turns out. Thanks for sharing! Reply
cookie brittle – who knew. Your pictures are incredible Ashton! I hope you had a wonderful holiday with the “little” momma Reply
I love this idea! Thanks for sharing. You are the mommy, but I think Emma may be in charge! Happy New Year to you and your family. Drop by my kitchen for a visit. Reply
Such a great reminder of the small things–this looks fantastic, thank you for sharing both the recipe and the story! Reply
My oldest niece has had speech issues as well! We have her in a special per-school that helps her and kids like her to increase their speech…I guess it’s like speech therapy! She loves it! Kids like that are so special! I love them! This recipe looks yummy…and waist inceasing! Yummmmm! Reply
Bryce is in speech therapy and has been for a couple of years now so I an DEFINITELY relate! This recipe looks AMAZING! Pinning! Reply
You are a genius! I will be making this soon. My granddaughter has developmental delays and any time she gives you her full attention, you just soak it up, like the sun coming out after a week of rain. Reply
What a great day, snot and all! I am so excited to meet her, and Jordan is too. 🙂 This cookie brittle is amazeballs, seriously. Going on my to-make list FOR SURE. Reply
Tried this recipe for this evenings new year’s eve dinner! Came out very good! I did sub 1/2 c of brown sugar n 1/2 c white sugar! Reply
At home with a sick kid myself, so I decided to maek to take into work tomorrow. Also used brown sugar mixed with the white sugar…but AMAZING! Thank you! Reply
I came to see the brittle, but i have to comment about the speech delay. One of my kids didn’t talk until he was 3. One of my greatest memories of mommyhood is hearing him sing for the first time (after lots of speech therapy). Reading this brought a tear to my eye! Reply
Are you sure the temp or time are correct?I tried this recipe and at 20 minutes on 375 it w a s a lost burnt. Reply
I haven’t made this in a while, but I think I will soon with the holidays coming up, and I’ll double check that for you! But I made this recipe straight from the Lion House Cookbook, so I’m feeling pretty confident the temp and time are right. Maybe it’s a difference in ovens? Reply
