Jul 7, 2009

Chocolate Chip Cookie Brittle

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WARNING: If, like me, you are prone to becoming obsessed with a certain food and wanting to eat nothing but that food for many days on end, then this recipe is probably a very, very bad idea for you. Because really, it has been quite a while since I’ve come across something so addictive. It will dominate your thoughts and appetite until the only evidence of it having existed at all is a smattering of crumbs. And there you’ll stand, alone at the counter twinged with sadness, wondering where it all went and kind of not remembering that you are the one who ate it all. I give you Cookie Brittle.

Oh, you heard me right. It’s cookie. It’s brittle. It’s crunchy and sweet and a little bit salty with bits of chocolate and toasty nuts. It’s basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie, aka The Best Part. I like cutting to the chase. I don’t have a lotta time to spare these days. And I certainly don’t have time to deal with Oprah-esque, Big Life Questions, like, was I really, truly living before I ate cookie brittle? I can’t be sure.

This recipe comes from a really charming cookbook called The American Country Inn Bed and Breakfast Cookbook, a collection of recipes from little B&Bs all across the country, organized by state. It’s actually a really fun read, with descriptions of each place followed by a few of the inns’ favorite recipes, and you really get an idea of the spirit of each place by the kinds of foods they offer to their guests. In the case of Cookie Brittle, our enabler/dealer is a someone named Kris associated with the Wine and Roses Country Inn in Lodi, California. And I am grateful to him/her for offering this recipe (even though the original calls for margarine). Because now I don’t have to travel all the way to Lodi to enjoy this cookie brittle–I can just make a batch of my own and eat the whole thing in the comfort of my dark closet right here at home.

You will be thrilled to learn that this gem of recipe comes together in minutes in a single bowl with a wooden spoon. Nudge it onto a sheet pan, bang it into the oven for a short bake and chain yourself to a large piece of furniture while you wait for it to cool completely (the magic is in the cooling so the brittle crisps evenly). It’s the perfect cookie recipe for lazy bakers. Broken up into cronch-y, no-napkin-required hunks and kept in a container on the counter, conditions are perfect for you to have absolutely no self-control while walking through your kitchen. I repeat, trying this recipe is a really bad idea.

Chocolate Chip Cookie Brittle
Adapted from The American Country Inn Bed and Breakfast Cookbook, Vol. 2

Try a variety of chip and nut combinations in the mix–I love bittersweet chocolate chips and cashews, but I’m thinking throwing a few butterscotch chips or shredded coconut into the mix would also be fabulous.

1 cup unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
1 cup sugar
1 teaspoon salt
2 cups all-purpose flour
1 cup unsalted roasted cashews
1 cup bittersweet chocolate chips (60% cacao–I like Ghiradelli)

Preheat the oven to 350 degrees and set a rack to the center position. Pour the melted butter into a large bowl, and stir in the vanilla. With a wooden spoon (or your hands, if your prefer), add the sugar, salt and flour and mix to combine–the mixture will be somewhat crumbly, like a moist pie dough. Stir in the nuts and chocolate chips. Press the mixture in a thin, even layer onto an ungreased cookie sheet (use the chocolate chips as your guide–try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness). You may not fill the entire sheet with the dough–that’s okay.

Bake for 23-25 minutes, until light golden brown (the edges will be a bit darker than the center). Let cool completely before breaking into whatever sized pieces you desire. Store in an airtight container at room temperature.

  • Well!! You did not tell me you were a blogger with such yummy recipes!! Great job! I love it!! I will try this recipe tomorrow..bet the girls will love it!!

  • Now if I could just have a Cheryl-designed kitchen, imagine the kinds of things I could come up with.

  • I love this idea!!

  • This sounds fantastic!!!

  • Made this last night. AMAZING and VERY dangerous to have in the house!!!

  • this looks unbelievable…and a great gift idea. thanks loads for the new obsession.

  • Would it be totally crazy to use mint extract instead of vanilla? Or smarter to do half and half? And what about using crunched up mints instead of nuts?

  • Caitlin–If I wanted to add a minty twist, I'd probably go with chopped bits of chocolate-covered peppermint patties before doing mint extract, but that's just me. And maybe I'd freeze the bits before folding them into the batter so the minty filling wouldn't totally disappear during baking. Try it and report back!

  • Oh, my goodness. I thought I had heard it all when it came to chocolate chip cookies, but NO! Gotta make these…thanks for the post!

  • I'm hosting a cookie swap this week and have been searching for the right cookie recipes to make – this one is definitely making the list of possibilities! Thanks for sharing!


  • This was delicious! Made it for Thanksgiving and now I have been asked to bring it to everything. Thanks!

  • these are THE BEST COOKIE i think i've ever tasted. i've already made them twice in 3 days and thinking of more flavor combos for the next batch. i love your blogg. those peanut butter oat squares are next on my list.

  • I'm so glad this recipe has been such a hit for so many of you! I'm still completely in love with it myself.

  • i swear i've made this at least six times in the past two months!!

  • This looks sinful…but soooo good.
    Thanks for sharing…. ūüôā

  • Aw, man, I WISH I had this recipe when I did my bacon maple chocolate chip cookies, this is exactly the consistency I was looking for but I couldn't find it anywhere!!!!

  • Yes, we have to be aware wit things we eating because it could damaging for out health, specially when it is something really heavy.m10m

  • I made these cookies and wrote about them here on my blog. I was out of Brown sugar and had a serious craving for sweets. I've made them several times for friends and family and they are always a big hit. Thank you for sharing this scrumptious recipe!

  • Thanks mate… just dropped by. Will look for BIKE STN when we get to Seattle. Still in Buenos Airies.

  • Thank you Shauna for posting such a great history along with the recipe. I won a Cookie Competition in 2009 with this recipe at the art gallery where I have my studio. I agree – 60% cacao Ghiradelli is my favorite as well. I plan to include your blog post in my December, 2011 Newsletter – let me know if you would like to receive an e-newsletter from me.

  • ok these are to die for! I added crumbled pretzels in place of the nuts. I had to leave the house so as not to eat them all….BRAVO to you!!!!!

  • […] Chocolate Chip Cookie Brittle | Piece of Cake […]

  • I made these according to the recipe and they were fantastic. I wouldn’t change a thing.

    • So glad to hear it!

  • My sister made these for Mother’s Day, and (because I am ALSO a Mother) I got to take the rest home. They didn’t last the night – saddy-face emoticon.

    • Yeah!!

  • […] Auch geht es mir in dieser Jahreszeit leichter von der Hand neue Rezepte auszuprobieren. Ich halte mich zwar f√ľr eine akzeptable K√∂chin, aber f√ľr eine miserable B√§ckerin. Naiverweise bilde ich mir aber immer ein, dass sich letzteres Problem durch ein wenig √úbung beheben l√§sst.¬†Das Rezept des¬†Chocolate Chip Cookie Brittle ¬†habe ich vor zwei Wochen im Netz gefunden und da dieser Cookie eine s√ľ√ü-salzige Mischung verspricht, musste ich das Rezept mal ausprobieren. ¬†Die Dinger sind leider etwas knusprig geworden, aber k√∂nnen sich sehen lassen und sind auch geschmacklich ganz okay. Mal schauen, was demn√§chst noch alles auf meiner Backliste landen wird. Das Rezept gibt es √ľbrigens hier. […]

  • Can you replace sugar with brown sugar?

    • Hi! I don’t recommend it here because it will yield a softer cookie rather then the “brittle” texture we’re after. If you want that brown sugar flavor while maintaining the crisp texture, try turbinado sugar in place of white sugar. Heat the butter a little warmer so coarse sugar can dissolve better.

  • […] dass ich basierend auf der warmen Empfehlung von Luisa Weiss bei the Wednesday Chef den Chocolate Chip Cookie Brittle von Shauna Sever auch unbedingt ausprobieren musste. Brittle bedeutet auf Englisch so viel wie spr√∂de oder br√ľchig […]

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