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.
Steps
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1
Done
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Preheat the oven to 375°F. |
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2
Done
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In a large bowl, beat the butter until smooth. Add the vanilla, granulated sugar, and brown sugar and beat until well blended and fluffy. |
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3
Done
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Add the flour and salt and mix just until a dough forms. Do not overmix. |
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4
Done
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Stir in both kinds of chocolate chips. Then press the dough into a 15 by 10-inch pan with shallow sides. |
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5
Done
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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. |
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6
Done
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Cool the bars completely on a wire rack. Then remove the bars from the pan and break into irregular pieces. |
