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. 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