Chocolate Chip Cookie Brittle
Chocolate chip cookie brittle is a crisp, buttery twist on classic cookies! Packed with chocolate chips and easy to make, it’s the perfect snackable treat!
Servings: 8
Calories: 408kcal
Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour 125g
- 1/4 tsp salt decrease to just a pinch if using sea salt below
- 1/2 cup chocolate chips mini or regular
For Topping (optional)
- 1 1/4 cup chocolate chips or melting wafers such as Ghirardelli
- 2-3 tsp coconut oil or vegetable shortening to thin chocolate if needed
- flakey sea salt
Instructions
- Preheat oven to 350 ℉ and line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
- In a medium bowl gently mix or whisk together the melted butter, brown and granulated sugar, salt, and vanilla.
- Using a spatula or whisk, mix in the flour until just combined.
- Gently fold in the chocolate chips.
- Add the cookie dough to the prepared baking sheet.
- Add another piece of parchment paper or wax paper, and using the bottom of a cup or your hands, press down until the dough is an even 1/4 to 1/2 inch layer,
- Remove the top layer of the parchment paper and gently press in the cookie dough to make sure the edges are an even thickness, otherwise they’ll burn.
- Bake in the middle rack of a 350 ℉ preheated oven for 12-16 minutes, until the edges are slightly brown and the middle has firmed up.
- Rotate the baking sheet halfway through to ensure even baking.
- Remove from oven and let cool completely before breaking apart or adding chocolate.
Chocolate Layer
- Melt chocolate according to package instructions. If desired or needed, mix in 1-2 tsp of coconut oil or vegetable shortening to thin out the chocolate to spreading consistency.
- While melted, pour onto the cooled bark and spread around with an offset spatula.
- While the chocolate is still melted, sprinkle on flakey sea salt.
- Let the chocolate dry completely, then break apart, and enjoy!!
Notes
- Mini chocolate chips will allow you to get the brittle thinner than regular chocolate chips.
- Cut off any uneven or thinner edges or use a spatula to press back into the cookie dough to ensure an even layer of brittle so there is even and cooking (otherwise the edges will burn before the rest of the brittle is done).
- For firm and crisp chocolate, temper the chocolate or use melting wafers such as Ghirardelli.
- The brittle can be stored in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 176mg | Potassium: 30mg | Fiber: 1g | Sugar: 38g | Vitamin A: 443IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg