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Cookie Brittle

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1 cup butter, softened
2 teaspoons vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
1/4 teaspoon salt
1-3/4 cups semisweet chocolate chips
3/4 cup milk chocolate chips

Cookie Brittle

  • Serves 24
  • Easy

About This Recipe

This recipe really is chocolate chip cookies in brittle form. Think peanut brittle – but not. I don’t remember when I first saw this recipe, but I think it was on the back of a chocolate chip bag. This recipe for Cookie Brittle is crisp but tender, with a shortbread base. And it is packed with chocolate chips.

This recipe is a whole lot easier to make than traditional chocolate chip cookies too (although my recipe for The Best Chocolate Chip Cookies is worth every second it takes), since you make a dough and press it into a pan, then bake until brown, let cool, and break into pieces.

The base really is a shortbread, with butter (you have to use butter – NOT margarine), sugar, brown sugar, and flour. No eggs – they would make the cookies too soft. Then you lots and lots of chocolate chips – two kinds – for fabulous flavor.

This is the ideal cookie to tuck into lunchboxes, and it’s also great for cookie jars. The cookies last up to a week (well, really, they won’t last that long). Store them at room temperature.

Tips for the best Cookie Brittle

  • Make sure you use butter. If you really want to splurge, look for a butter with high butterfat content, like Plugra.
  • Make sure that the butter is soft, but not too soft. I wouldn’t recommend softening the butter in the microwave because parts could melt and that would change the texture of the cookies. Just let the butter stand at room temperature for 2 to 3 hours before you start the recipe.
  • And measure the flour correctly! I know I harp on this every time I give you a baking recipe, but too much flour would make these cookies hard and tough.

Why this recipe works

  • The tender shortbread is crisp, but melts in your mouth.
  • Two kinds of chocolate chips add real depth of flavor.
  • The chocolate chips help interfere with the gluten so the cookies aren’t too tough.

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Preheat the oven to 375°F.


In a large bowl, beat the butter until smooth. Add the vanilla, granulated sugar, and brown sugar and beat until well blended and fluffy.


Add the flour and salt and mix just until a dough forms. Do not overmix.


Stir in both kinds of chocolate chips. Then press the dough into a 15 by 10-inch pan with shallow sides.


Bake for 15 to 25 minutes or until the bars are evenly light golden brown. You have to watch carefully after 15 minute because they can overbake easily.


Cool the bars completely on a wire rack. Then remove the bars from the pan and break into irregular pieces.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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