I’ve never jumped out of my chair so quickly.
As you can imagine, being a food blogger means constant – CONSTANT – research for new ideas and inspiration. At this point I swear even my dreams look like one long Pinterest feed. And after a while, things all start to blend together.
So when a recipe stands out – to the point that I’m gathering the ingredients and pre-heating the oven before I realize what hit me – it’s something worth noting.
And this cookie brittle? TOTALLY worth noting.
There was so much about this recipe that caught my eye.
First, how unique? I mean, chocolate chip cookie BRITTLE? Wouldn’t you need to try it? I’m “Team Crispy” when it comes to chocolate chip cookies – how about you?
I also loved that it yielded a lot. This was going to be perfect to serve at an upcoming party, and sturdy enough to put in little cellophane bags for gifting.
Finally – it was fast. Like, I had 45 minutes to get this whipped up and baked before I had to go pick up Noah. And with no softening of the butter (it gets melted instead), and zero eggs to get to room temp, I actually had a couple of minutes to spare before heading out the door.
Guys, all I can say is that these were delicious, and you PROBABLY have everything you need to make these yourself – so what are you waiting for?
14 tablespoons unsalted butter, cut into pieces
1 cup light brown sugar
2 teaspoons vanilla
1 teaspoon sea salt
2 cups flour
3/4 cup chocolate chips
Pre-heat oven to 350; line a baking sheet with parchment paper.
In a large microwave-safe bowl melt the butter and sugar in 30-second bursts, stirring each time, until the butter is almost melted. Remove from oven and whisk till the butter is completely melted; let cool for 5 minutes. Add the vanilla and salt and whisk again. Add the flour and whisk till blended.
Scrape the batter into your pan and pat into a thin layer until the pan is completely covered (I started with barely damp hands and finished with a small angled spatula). Sprinkle the chocolate chips on top and press lightly with your hands to help them adhere.
Bake till golden brown, about 20 – 25 minutes, rotating twice. Place pan on a wire rack and allow to cool completely. Use your angled spatula (or a small knife) to pry the edges loose from the pan. Break into pieces and serve (or store in a container at room temperature, in the freezer for longer storage).
This delicious recipe brought to you by Sheri Silver