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
https://sherisilver.com/2018/01/02/cookie-jar-chocolate-chip-cookie-brittle/

More cookies and foodie gifts on Pinterest!

Chocolate Chip Cookie Brittle l sherisilver.com

4 Comments

  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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