Oh. My. Goodness.
This cookie brittle…it’s addictive. I think I have probably made it at least five times in the last two months. It’s super easy to whip together, and everyone loves it! I love to give it as gifts…because I like to give gifts, but also because I can’t have this stuff around the house.
Chocolate Chip Cookie Brittle
Recipe from Cookies and Cups
14 tablespoons of butter, cubed
1 cup Turbinado Sugar
2 teaspoons vanilla
1 teaspoon kosher salt
2 cups all purpose flour
1/2 cup chopped pecans (optional…I do not add these in)
1 heaping cup chocolate chips
Preheat oven to 350.
Line a 12 x 17 baking sheet with foil or parchment paper.
In a medium saucepan, combine the butter and sugar, and stir constantly over medium heat. Once the butter is melted, cook for one more minute and remove from the heat. Let this mixture cool for 5 minutes.
Whisk the butter/sugar mixture for about a minute, then add the vanilla and salt. Slowly stir in the flour until the dough forms, and then gently mix in the chocolate chips.
Press the dough onto the pan in a thin layer – almost to the edges!
Bake for 20-25 minutes. Rotate the pan a couple times through the baking process. The brittle is done when it is golden and firm to the touch.
Let the brittle cool completely, and break into little pieces.
Enjoy all the buttery goodness, and try not to eat the entire pan at once!