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.

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Chocolate Chip Cookie Brittle

Yield: 24 to 30 pieces

Prep Time: 10 min

Cook Time: 22 min

Ingredients:

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)

Directions:

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: RecipeGirl.com (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.