Crispy, crunchy, buttery Cookie Brittle loaded 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!

This soft and chewy cookie fan has officially been converted to TEAM CRUNCHY! OMG, you guys. This Cookie Brittle is buttery, chocolaty, melt-in-your-mouth delicious. This is what dreams are made of.

You know that I love, love, love cookies! I have shared Chocolate Chip Cookie Bars, M&M Cookies, Coffee Toffee Cookies, Peanut Butter Butterscotch Cookies, Sprinkle Cookies, Sugar Cookies… but all those recipes are soft cookies with slightly-underbaked centers. Today’s recipe falls into its own category – it’s a hybrid between a cookie, toffee, and brittle.

Close up of Chocolate Chip Cookie Brittle on a white plate.

How to Make Chocolate Chip Cookie Brittle

Start by melting butter and raw/turbinado sugar. This mixture makes our cookies sweet and buttery. The turbinado sugar helps give a crisp texture and an underlying caramel-brown sugar flavor.
Add vanilla, flour, salt, and pecans and give it a stir.
Press the cookie dough onto a rimmed baking sheet until it is a thin, flat, even layer.
Sprinkle the top of the cookie dough with more chopped pecans and lots of chocolate chips!
Bake until crisp and golden brown.
Cool, break into irregular pieces, and devour it!

You’ll notice that what’s missing from this recipe is eggs and leavener (baking powder/baking soda). The absence of both of those is what gives us a thin, crisp cookie with a brittle-like texture.

How to make chocolate chip cookie brittle - step by step

This Cookie Brittle bakes up thin, crisp, sweet and buttery. Although it’s not necessarily the prettiest cookie in the cookie jar, it’s addicting texture and delicious flavor make up for it. I’m currently wondering where the heck this has been my whole life!

If you’re looking for an edible gift for the holiday season, this cookie brittle packs up great for gift-giving. You can place it in a jar, box or decorative cellophane bag. It also makes a great hostess gift. This recipe makes a large quantity, and if you have as little self control as me, you will want to make sure you have someone to share it with.

This recipe also freezes really well, which is perfect for the busy upcoming holiday season. You can freeze it and thaw it at room temp, or you can be like my family and steal frozen, extra cold and crunchy bites straight from the freezer.

Bonus: If you break up a few pieces of cookie brittle over a bowl of ice cream you will not regret it. #justsayin

Chocolate Chip Cookie Brittle with Pecans

I will definitely be making this Chocolate Chip Cookie Brittle on repeat this holiday season. Heck, I will be making it on repeat every season.

Huge shoutout to Food52 and Shauna Sever for sharing this insanely scrumptious recipe. If you haven’t checked out the Food52 Genius Desserts cookbook, you have to! It is filled with so many gems.

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Recipe

Chocolate Chip Cookie Brittle

Crispy, crunchy, buttery Cookie Brittle loaded 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!

5 from 10 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 260kcal

Author: Allison Mattina

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 12x17-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.