My family are cookie people.
Really, I don’t even think we can be friends with those who aren’t cookie people.
I mean, what would we talk about? What would we eat when we’re together?
So I’ll assume that if you’re still reading this post, you’re cookie people. Which is the best kind of people.
When my mother-in-law first introduced us to Brownie Brittle, we thought it was the latest and greatest cookie-related invention. All the sweetness and chocolateyness of cookies, with the added crunchiness that is so satisfying.
Recently, I was munching on a chocolate chip cookie and started wondering if it could be transformed into brittle. Happily, with some kitchen experimentation, the answer turned out to be a resounding yes.
And so, I now present to you Chocolate Chip Cookie Brittle
It is buttery, chocolately, and oh-so-crisp-and-crunchy. Of course, I wouldn’t necessarily recommend baking it at the same time you’re making tortillas. Unless you enjoy the mingled scents of chocolate and garlic.
But please make these soon so we can stay friends.
Chocolate Chip Cookie Brittle
A crisp and delicious twist on traditional chocolate chip cookies.
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
Preheat oven to 350. Combine first 4 ingredients and set aside. Combine butter, sugars, and vanilla. Add in dry ingredients and combine. Mixture will be slightly crumbly. Add chocolate chips. Press dough onto lightly greased cookie sheet, pressing almost to the edges. Bake for 19 minutes or until lightly browned and cookie slab looks crisp. Cool in pan and cut into pieces.
You can add 1 cup of chopped peanuts to dough, if desired.
Want more cookie recipes?