This crispy, crunchy, buttery cookie brittle is packed with chocolate chips and pecans. A fantastic dessert for a crowd, a delicious edible gift, and a totally addicting treat that everyone goes crazy for!
What sets this recipe apart
Crunch: These are the crunchiest cookies EVER! They are buttery and crisp and have the best texture!
No scooping: Chocolate chip cookies with no scooping or rolling! Just press the dough into your pan.
Big batch: This cookie brittle makes a large batch that you can break into little or big pieces. It’s perfect to share!
Visual recipe overview
*Full recipe below in recipe card*
Step 1
Melt butter and sugar.
Step 2
Add vanilla, salt, flour, and pecans.
Step 3
Press the dough into a greased baking sheet and top with chocolate chips.
Step 4
Bake until crisp and golden brown. Once cool, break into irregular pieces.
Recipe tips
Raw sugar/turbinado sugar helps give this recipe a crisp texture. Don’t swap it for another sugar.
A 12×17 baking sheet is the perfect size for this recipe. The cookie dough will just fill it.
Press the chocolate chips down into the dough to help them stick.
Add some flaky sea salt after baking for a sweet-salty treat.
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Recipe
Chocolate Chip Cookie Brittle
Ingredients
- ¾ cup plus 2 tablespoons unsalted butter, cut into cubes
- 1 cup turbinado/raw cane sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups all purpose flour
- ¼ cup chopped pecans or walnuts
- ⅔ cup semisweet or bittersweet chocolate chips
Instructions
- Heat the oven to 325°F with a rack in the center.
- Place the butter and sugar in a large glass bowl. Microwave in 30-second increments, stirring well between each, until the butter is completely melted and the sugar is beginning to dissolve. Cool for 5 minutes. Whisk continuously for about 1 full minute, until the mixture no longer looks separated (it's ok if there is still a little bit of sugar that hasn't fully dissolved).
- Whisk in the vanilla and salt. Add the flour and stir with a rubber spatula until no streaks of flour remain. Stir in the nuts.
- Scrape the dough onto a rimmed 12×17-inch ungreased baking sheet. Using your hands, pat it into a very thin layer, completely covering the bottom of the baking sheet. It might look like there isn't enough dough, but there is. Sprinkle the chocolate chips over the top and press them down into the dough.
- Bake until light golden brown, about 20 minutes, rotating the pan two or three times during baking. Place the pan on a wire rack and cool completely.
- Once cool, use a thin spatula (or your hands) to lift the edge of the cookie and begin breaking it into irregular pieces. Store in an airtight container at room temperature or in the fridge or freezer.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Adapted from Food52 Genius Desserts cookbook.
Vivian says
This chocolate chip cookie brittle is delicious!!!! It’s easy and quick to make and is definitely yummy!
Allison says
I’m so glad you enjoyed it! Thanks for stopping by. 🙂
Fina says
Very delicious my kids were very excited to try them. They loved the snap, and how chocolaty they were. I will make them again.
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Debra Parker says
Can you add the chocolate chips to the batter? Thank you!
Allison says
Sure. They get pressed into the batter after it is pressed into the pan. If you’d rather not do that, you can stir them in before adding the batter to the pan.
Rose says
Absolutely delicious! I was looking for a crunchier version of a chocolate chip cookie and this is it! I used less sweet chips and am so happy with the outcome I’ll make this again soon. My husband is more of a moist cookie kind of guy so I hope he doesn’t come over to the crunchy side of the road. Thanks for sharing this great recipe!
Allison says
You’re welcome! I’m glad you enjoyed it!