Chocolate Chip Cookie Brittle
Today my daughter swiped my cardigan off the back of a chair. She blew her nose in it, and then proceeded it to drape it over her shoulders like a shawl. All within a matter of seconds.
I chased after her, shouting (lovingly, of course) “Hey! That’s Mommy’s! Give it Back!” and “Oh, ewwwwww! Emma! Don’t do that to Mommy’s shirt!”
In between fits of giggles, she said “I’m the Mommy! I’m the Mommy!” over and over again as she ran around the ottoman.
Those of you who have been reading my posts for a while know that Emma has a speech delay. It’s nothing insurmountable, but it’s been frustrating, definitely.
One thing I can tell you for sure about having a child with a speech delay: you appreciate all of those silly little things they manage to say to you. Even if it’s something as simple as, “I’m the Mommy!”
Oftentimes, I feel like she’s checked out, left the building, and I can’t seem to find her. And I miss her terribly.
But not today. Today, I knew she was there, and she was talking to me. I felt so lucky.
And the snot on my cardigan was totally worth it.
Have you ever tried 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…
- 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
- 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!