Chocolate Chip Cookie Brittle

In this Chocolate Chip Cookie Brittle, the classic chocolate chip recipe is changed up to create a new way to eat chocolate chip cookies.  Watch the video showing you how to make this cookie brittle, then scroll to the end of the post and print out the recipe so you can make it at home.

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.

This Chocolate Chip Cookie Brittle was shared here on RecipeGirl back in 2012 with permission from Nestle (their original recipe).  The “brittle” characteristic is created by eliminating eggs, baking soda and brown sugar.

Ingredients needed for Chocolate Chip Cookie Brittle

What ingredients do you need to make Chocolate Chip Cookie Brittle?

You’ll need a pretty short list of ingredients: flour, sugar, salt, butter, vanilla, chocolate chips and nuts.

How to Make Chocolate Chip Cookie Brittle

How to make Chocolate Chip Cookie Brittle:

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 use pecans).

Do you have to add nuts to cookie brittle?

You can certainly experiment with NOT using nuts, but I will say that I think they help with the texture of the cookie brittle.

RecipeBoy making and eating Chocolate Chip Cookie Brittle

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!  Fun note:  this is my son Brooks way back in 2012 when he was just eleven years old.  He’s 17 now, and he’s 6’4″ tall.  You can see an updated photo of him on his blog:  RecipeBoy.com.  He has grown a lot!

You do need some kind of rimmed baking sheet for this recipe so the brittle can keep its shape.  Amazon sells a 15×10 Rimmed Baking Sheet, if you’re in need of one.

How to Make Chocolate Chip Cookie Brittle

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.  Then you can set it aside for a while to let the chocolate set, or you can put it into the refrigerator or freezer for a few minutes and it will solidify quickly.

Chocolate Chip Cookie Brittle

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

How to Make Chocolate Chip Cookie Brittle

Once the chocolate has a chance to firm up, you’ll be able to lift the whole thing out of the pan like a giant cookie!

How to Make Chocolate Chip Cookie Brittle

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.

Chocolate Chip Cookie Brittle

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

Chocolate Chip Cookie Brittle with milk

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 (eggs, baking soda and brown sugar), 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 are a nice addition to holiday cookie platters too.  I’d maybe sneak some red/green sprinkles onto the chocolate drizzle before it dries if you’re doing these for the holidays.  The verdict in my house from my my RecipeBoy:  “these are good.”  (And that’s pretty much a major endorsement from a pre-teen, who is not terribly talkative!!)

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.

If you really love chocolate chip cookies, you will want to check out my nice collection of the best chocolate chip cookies!

5 from 1 vote
Print

Chocolate Chip Cookie Brittle

A delicious way to enjoy chocolate chip cookies!

Course Dessert
Cuisine American
Keyword chocolate chip cookie brittle, cookie brittle recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 30 pieces
Calories 192 kcal

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
  • 12 ounces (2 cups) chocolate chips (milk chocolate or semi sweet), divided
  • 1 cup chopped pecans or walnuts

Instructions

  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  of the chocolate chips and the 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 chocolate chips 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.

Recipe Video

Nutrition Facts
Chocolate Chip Cookie Brittle
Amount Per Serving (1 piece)
Calories 192 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 139mg 6%
Potassium 25mg 1%
Total Carbohydrates 21g 7%
Sugars 13g
Protein 1g 2%
Vitamin A 4.3%
Vitamin C 0.1%
Calcium 1.9%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
Filed In:
Disclosure:
More Chocolate Chip Love...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Natalie wrote:

    Looks like the ultimate snack! I love anything chocolate chips!

  • Susan wrote:

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

    • Lori Lange wrote:

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

  • Nick wrote:

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

  • Rachel wrote:

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

  • Carlas Confections wrote:

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

  • Erin @ Dinners, Dishes and Desserts wrote:

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

  • shelly (cookies and cups) wrote:

    Cookie brittle is one of my favorites! So addictive!

  • Mary Miller | A Passionate Plate wrote:

    LOVE this! Thanks for another great idea, Lori!

  • Annamaria @ Bakewell Junction wrote:

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

  • Linda | The Urban Mrs wrote:

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

  • The Hungry Housewife wrote:

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

  • Caralyn @ glutenfreehappytummy wrote:

    wow this recipe is positively perfect!

  • Lisa Cornely wrote:

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

  • Jennifer @ Peanut Butter and Peppers wrote:

    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!!!