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.
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!
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.
NEVER MISS A RECIPE!
Chocolate Chip Cookie Brittle
- 3/4 cup plus 2 tablespoons unsalted butter cut into cubes
- 1 cup turbinado/raw cane sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt plus extra for topping, if desired
- 2 cups all purpose flour
- 1/2 cup chopped pecans or walnuts
- 2/3 cup semisweet or bittersweet chocolate chips or more , if desired
- Heat the oven to 350°F with a rack in the center.
- Place the butter and sugar in a large glass bowl. Microwave in 20-second increments, stirring well between each, until the butter is almost completely melted and the sugar is beginning to dissolve. Whisk until the butter is melted. 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 u til no streaks of flour remain. Stir in half of 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 and remaining nuts over the top and gently press them down into the dough.
- Bake until light golden brown, about 20-25 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. My family loves eating it straight from the freezer!