I’ve never jumped out of my chair so quickly.

Chocolate Chip Cookie Brittle l sherisilver.com

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.

Chocolate Chip Cookie Brittle l sherisilver.com

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.

Chocolate Chip Cookie Brittle l sherisilver.com

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?

Chocolate Chip Cookie Brittle l sherisilver.com

Chocolate Chip Cookie Brittle
from Food52

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).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More cookies and foodie gifts on Pinterest!

Chocolate Chip Cookie Brittle l sherisilver.com


  1. Kari Wagner Hoban on January 6, 2018 at 7:59 am

    This is the best thing I’ve seen in a long time.
    Making it this weekend before the diet starts Monday!

    • sherisilver on January 6, 2018 at 8:56 am

      I’m flattered that this will be the last treat before the diet – you won’t regret it! 🙂

  2. Ariel on March 26, 2018 at 2:38 pm

    So fun. Probably have to make it another time to get it just right, but not bad on the first try! Thanks!

    • sherisilver on March 26, 2018 at 5:08 pm

      If you look closely you’ll see that the edges are more “done” than the middle – that was my first attempt too! Rotating the pan is key, and keep an eye on it a few minutes before the time is up!

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