Chocolate Chip Cookie Brittle has all of the same delicious flavors of your favorite chocolate chip cookie, in crunchy cookie brittle form.
Our daughter recently discovered her love for Chocolate Chip Cookie Brittle, after we bought a bag of the store-bought version on a whim at the supermarket.
The thrifty side of my personality always rears its head when we buy some food at the store – only to discover that half the bag is full of air! 🙁 So, we set out to create our own homemade version of Chocolate Chip Cookie Brittle.
For years, we’ve had these Almond Malted Brittle Bars on our site – a delicious recipe we discovered a few years ago in my mom’s old recipe box. With just a few tweaks, we easily created today’s Chocolate Chip Cookie Brittle – and it tastes so much better than any store-bought version!
How do you make Chocolate Chip Cookie Brittle?
Our recipe today is quite similar to your typical chocolate chip cookie recipe – but without any eggs or other type of leavening agent (such as baking powder or baking soda) in the batter.
Our Chocolate Chip Cookie Brittle bakes up crispy and “brittle” – and once the cookies have cooled in the baking pan, just break it up with your hands into irregular-sized pieces.
Cookie Brittle Substitutions
We added chopped semi-sweet chocolate chunks and walnuts to our Chocolate Chip Cookie Brittle recipe – but you could swap in mini chocolate chips or some chopped white chocolate if you’d like.
You can also swap in other kinds of nuts such as pecans, almonds or macadamia nuts.
I also think you could make a variation of this cookie brittle recipe with chopped dried fruit such as raisins or cranberries. (Hmmm…this is getting me thinking about some future recipes to share here on A Family Feast!) 🙂
You may enjoy these other Cookie recipes:
- Graham Cracker Chocolate Chip Cookies
- Soft M&M Cookies
- Chocolate Ranger Cookies
- Brown Sugar Cookies
- Granola Chocolate Chip Cookies
½ cup (1 stick) butter, softened
½ teaspoon salt
½ teaspoon vanilla extract
½ cup granulated sugar
1 cup flour
½ cup chopped semi-sweet chocolate (we chopped up some of these Toll House Chocolate Chunks)
½ cup chopped walnuts
Preheat oven to 375 degrees.
In a mixing bowl, cream together butter and salt. Add vanilla extract and mix to combine.
With your mixer on low, slowly pour in sugar then mix until mixture is creamy, about two minutes.
Stir flour in by hand with a wooden spoon or spatula until a stiff and rather dry dough forms.
Stir in chopped chocolate and walnuts with wooden spoon or spatula.
Press mixture into an ungreased quarter sheet pan (about 9X12), pressing to edges.
Bake for 15-20 minutes, until the top is lightly golden brown.
Remove pan from the oven and allow the cookie brittle to cool completely in the pan.
Once cool, flip pan over onto a larger baking pan and break into irregular-sized pieces. Store in air-tight container.
Keywords: chocolate chip cookie brittle