If thin and crispy cookies aren’t your thing, you will LOVE my thick Chocolate Chip Walnut Cookies!
Try and Stop Eating This Chocolate Chip Cookie Brittle…I Dare You!
This is a recipe that I shared with you a few years back. My friend Shauna wrote a book called Real Sweet and asked if I wouldn’t mid sharing a recipe on my site from the book. Of course you don’t have to twist my arm, especially when I saw the beauty that is Chocolate Chip Cookie Brittle staring back at me from the pages of her gorgeous book. I decided the pictures needed a little sprucing up to remind you guys how amazing this stuff is!
Try and Stop Eating This Chocolate Chip Cookie Brittle…I Dare You!What IS Cookie Brittle?What You’ll Need To Make Cookie Brittle…How to Make Chocolate Chip Cookie BrittleHow Do You Store This Cookie Brittle?But Can You Freeze It?If You’re A Chocolate Chip Cookie Lover Like I Am, Try These Other Recipes:Get the Recipe
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What IS Cookie Brittle?
Imagine the crispy, buttery edges of your favorite chocolate chip cookie recipe in every single bite! It’s one of those recipes that you don’t even understand how much you have been missing until you try it! You see, I’m usually a soft, gooey cookie gal…but the first time I made this brittle I was sold. Like I have been living a lie my entire life. Who even AM I?
What You’ll Need To Make Cookie Brittle…
Turbinado Sugar. Don’t be scared, this is an easy ingredient to find. You’ll see it in the stores and you might not even know…If you’ve ever seen Sugar in the Raw you’ve seen turbinado sugar. It’s one and the same, Sugar in the Raw is just a brand! Butter. I used salted for an extra little salty/sweet crunch. Vanilla. All good chocolate chip cookie have vanilla. Amen. Flour & Salt. All purpose and kosher, if you please. No Eggs or Baking Soda! You’ll notice these 2 ingredients that are standard in chocolate chip cookies are missing from this recipe. You’re aiming for a more shortbread-ish style kind of cookie with no rise. You don’t want any puff or height! Chocolate Chips and Pecans. Not a nut person? Leave them out, it’s fine!
How to Make Chocolate Chip Cookie Brittle
The Turbinado sugar (Sugar in the Raw) in this recipe is a great sub-in for brown sugar, because you want a crispy brittle, and without the added moisture from the brown sugar you’re left with crispy, buttery, sweet cookie bits. You just make a pretty standard dough, but you melt the sugar slightly in your butter first. You can even do this in the microwave!! Once the simple dough comes together you press it into the pan and bake for 22 – 25 minutes, but importantly turn the pan every 7-8 minutes to ensure even baking. That’s important with this recipe so it’s crispy everywhere! Once it’s done baking allow it to cool in the pan for a few minutes and then flip it out too cool completely. Once it’s cooled you can break it into pieces!
How Do You Store This Cookie Brittle?
Simply put your cookie brittle in an airtight container and store it at room temperature! It won’t last long, though!
But Can You Freeze It?
And yes, you can freeze it!! It freezes so well, just store it airtight in the freezer for up to a month and allow it to thaw at room temperature!
If You’re A Chocolate Chip Cookie Lover Like I Am, Try These Other Recipes:
NYT Chocolate Chip Cookies My Favorite Chocolate Chip Cookies Chewy Chocolate Chip Cookies Half Pound Chocolate Chip Cookies Rainbow Chocolate Chip Cookies
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