Chocolate Chip Cookie Brittle

It’s safe to say that we’re big-time chocolate chip cookie eaters in our house.  I don’t make them often because I’m far too tempted by the dough itself, but my boys happily chow down on them whenever I whip up a batch.  Of course, me being me, I’m always trying to “think outside the box” in a chocolate chip cookie recipe.  Maybe add a little sea salt, change up the chocolate, stuff something inside of them, make them into bars, add some secret ingredients… anything to break up the monotony of The Chocolate Chip Cookie.  But your typical person walking down the street is completely satisfied with the same ‘ol same ‘ol.  Chocolate chip cookies are changed up in this recipe to create Chocolate Chip Cookie Brittle.

This delicious idea comes from Nestle’s collection of Fall Favorites recipes.  The “brittle” characteristic is created by eliminating eggs, baking soda and brown sugar.

Simple ingredients shown here.

When the dough is created, it will look very dry and crumbly.  Keep mixing though, and those crumbles will eventually snuggle together to create larger crumbles like this.  Then you can stir in the chips and nuts (I used pecans).

Enlist a helper to use (clean) hands to pat the dough into a rimmed baking sheet.  Watch that helper closely as he might sneak some of your dough!

The dough bakes up thin and crispy.  Once it’s cooled, you should add some chocolate drizzle.  Just melt chips all on their own in a glass dish in the microwave.  Stir, scoop into a heavy duty zip baggie, snip the corner and squeeze your drizzle.

You can be all neat with your drizzle, or you can go every which- way.

Once the chocolate has a chance to firm up (I put mine in the freezer for a few minutes), you’ll be able to lift the whole thing out of the pan.

Use a knife to help give you the first crack.  Then break apart the giant piece of cookie brittle into jagged pieces, or use a knife to create neat cuts.

I preferred the “neat cut” look.  Is that a sign of an obsessively organized, neat -freak?

And what makes it “brittle,” you may ask?  Well, since it’s missing some of the key ingredients to make it a classic chocolate chip cookie, you’re not going to bite into this one and expect a soft welcome.  It’s a harder texture… which means crunchy… which means serving wedges to dunk in milk is a brilliantly fabulous idea.  These would be a nice addition to holiday cookie platters too.  I’d maybe sneak some red/green sprinkles onto the chocolate drizzle before it dries.  The verdict in my house from my RecipeBoy:  “these are good.”  (And that’s pretty much a major endorsement from a pre-teen, who is not terribly talkative these days!!)

P.S. I know someone’s gonna ask, so I’m gonna just tell you.  You can’t make the recipe as-is into classically- shaped round cookies.  This recipe is for brittle, not cookies.

Find more “Fall Favorites” recipes from Nestle here.

Print Print Recipe

Chocolate Chip Cookie Brittle

Yield: 24 to 30 pieces

Prep Time: 10 min

Cook Time: 22 min


1 cup (2 sticks) butter (at room temperature)
1 cup granulated white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
2 cups (12-ounces) NESTLÉ® TOLL HOUSE® Morsels (milk chocolate or semi-sweet), divided
1 cup chopped nuts (I prefer pecans)


1. Preheat the oven to 375 degrees F.

2. In a large bowl, use an electric mixer to combine the butter, sugar, vanilla and salt. Gradually beat in the flour. The mixture will be crumbly, but keep mixing and you will begin to see the dough come together in clumps. That's the consistency you're looking for. Set the mixer aside and stir in 1 1/2 cups morsels and nuts. Use clean hands to press the dough into a 15x10-inch jelly roll pan (rimmed baking sheet). Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.

3. Place the remaining 1/2 cup morsels in a small glass bowl. Microwave 60 to 90 seconds or until melted. Stir until smooth and scoop into a heavy-duty plastic baggie. Snip a tiny corner of the bag; squeeze to drizzle over the cookie. Allow the chocolate to cool and set (place in the refrigerator for quick-setting). Break the cookie into irregular pieces, or use a knife to help cut into wedges.

Source: (re-printed with permission and adapted slightly from Nestle)

Disclosure:  This post is sponsored by LunchBox.  Since Nestlé is a product that I know and trust in my kitchen, I was happy to share a recipe using their chocolate morsels with my readers.  All opinions shared are mine completely.

Leave a Comment

34 Responses to “Chocolate Chip Cookie Brittle”

  1. 1

    Kathryn — November 16, 2012 @ 3:35 AM

    Ooh I like this idea! Kind of like a crispy chocolate chip shortbread (which I’m never going to say no to!). Love it!

  2. 2

    Aimee @ ShugarySweets — November 16, 2012 @ 3:36 AM

    This looks delicious. I prefer a bit of crunch to my cookie! YUM.

  3. 3

    Im At Home Baking — November 16, 2012 @ 4:18 AM

    Wow, looks very delicious!!

  4. 4

    June g. — November 16, 2012 @ 4:44 AM

    This looks so yummy! Thanks too, for crediting nestle and not saying it’s “your” recipe, like I’ve seen a few bloggers do;) I love your site and your recipes:)

  5. 5

    Cookin' Canuck — November 16, 2012 @ 5:56 AM

    What a great idea! Love the pictures of B – he looks as though he’s been caught in the act.

  6. 6

    Carrie@Bakeaholic Mama — November 16, 2012 @ 5:56 AM

    I love this idea! I’m a huge fan of crunch cookies so this brittle paired with a tall glass of milk would hit the spot!

  7. 7

    Jenny Flake — November 16, 2012 @ 5:59 AM

    Love this recipe boy!! What a fun way to serve up crispy cookies :) Yum!

  8. 8

    Maria — November 16, 2012 @ 6:14 AM

    Love the photos! What a fun recipe!

  9. 9

    Tara @ Chip Chip Hooray — November 16, 2012 @ 6:18 AM

    This is such a fun idea! Glad you had a (hungry) helper. :)

  10. 10

    Katrina @ Warm Vanilla Sugar — November 16, 2012 @ 7:24 AM

    Oh boy. I want this noooooow! Looks awesome Lori!

  11. 11

    Heather @ Heather's Dish — November 16, 2012 @ 7:33 AM

    oh so evil in the best way possible ;)

  12. 12

    Elena @ Etiquette Moms — November 16, 2012 @ 8:59 AM

    This looks incredible! Printing off the recipe now!

  13. 13

    Jessica @ Portuguese Girl Cooks — November 16, 2012 @ 9:59 AM

    What a great idea! Such a nice change from the typical cookie, and I bet they taste awesome dunked in milk!

  14. 14

    Kelly Senyei (Just a Taste) — November 16, 2012 @ 10:27 AM

    I have never met a chocolate chip anything I didn’t like, so this looks right up my alley! Photos are gorgeous as usual, Lori!

  15. 15

    Mimi @ Culinary Couture — November 16, 2012 @ 11:23 AM

    Love this idea!

  16. 16

    Chung-Ah | Damn Delicious — November 16, 2012 @ 12:04 PM

    I love that picture of your son devouring it! He has such a cute, guilty look on his face!

  17. 17

    Joanie from CLBB — November 16, 2012 @ 12:58 PM

    I think you just found me my potluck dessert for next weekend, Lori, Thank you! Love the pic of RecipeBoy sneaking the dough, hahaha, and it’s safe, too, since there are no eggs! Healthy Thanksgiving wishes to your family, ma’m!

  18. 18

    Ashley - Baker by Nature — November 16, 2012 @ 3:24 PM

    What a perfect gift idea! Definitely trying this out soon!

  19. 19

    Karen @ Sugartown Sweets — November 16, 2012 @ 6:35 PM

    I have a tub of homemade CCC dough in the freezer..though I usually do..I mean, you never know when the craving might hit!! I like your “outside the box” CCC brittle!

  20. 20

    Averie @ Averie Cooks — November 17, 2012 @ 3:58 AM

    This is a fun twist! I have only ever had peanut and cashew and more traditional brittles but why not use cookie dough – so smart, Lori!

  21. 21

    Jennifer @ Peanut Butter and Peppers — November 17, 2012 @ 6:13 AM

    OH-MY-GOSH!!! I am speachless and that doesn’t happen to often! I want to make this, but I’ll be home alone today and I have a feeling by the end of the day it would be gone! It looks fantastic!!!

  22. 22

    Lisa Cornely — November 17, 2012 @ 1:20 PM

    Great idea. I saw this post and had to try it out. Delicious. Thanks for passing this one along Lori.

  23. 23

    Caralyn @ glutenfreehappytummy — November 17, 2012 @ 4:59 PM

    wow this recipe is positively perfect!

  24. 24

    The Hungry Housewife — November 18, 2012 @ 6:38 PM

    Amazing that with omitting a few key ingredients, brittle is born! YUM

  25. 25

    Linda | The Urban Mrs — November 19, 2012 @ 10:55 AM

    Lovely! I’m a fan of chocolate so this is definitely a must try recipe.

  26. 26

    Annamaria @ Bakewell Junction — November 19, 2012 @ 10:56 AM

    My husband would love this. He loves crispy cookies that he can dunk. Thanks for sharing.

  27. 27

    Mary Miller | A Passionate Plate — November 19, 2012 @ 12:52 PM

    LOVE this! Thanks for another great idea, Lori!

  28. 28

    shelly (cookies and cups) — November 20, 2012 @ 5:40 AM

    Cookie brittle is one of my favorites! So addictive!

  29. 29

    Erin @ Dinners, Dishes and Desserts — November 20, 2012 @ 6:19 AM

    What a fun idea – great twist on a traditional cookie!

  30. 30

    Carlas Confections — November 20, 2012 @ 9:34 AM

    Looks amazing Lori! Love this twist on brittle and chocolate chip cookies :D I cant wait to make some of this. Perfect to give away as a gift!

  31. 31

    Rachel — December 6, 2012 @ 12:45 PM

    This looks so yummy! I will have to try to make this with my little girl. We love anything sweet! yum!

  32. 32

    Nick — December 8, 2012 @ 1:14 PM

    I could eat this all day long. My God! This site is amazing. So many wonderful recipes. Life just begins for me! Thank you!

  33. 33

    Susan — December 18, 2013 @ 9:00 AM

    Do you think these would be good without the nuts? I cannot have nuts in my house. Thanks

  34. 34

    Lori Lange — December 18, 2013 @ 11:22 AM

    Yeah, they’d prob be okay. Maybe add a few more chips.