Cookie Brittle

A sweet, snappy cross between brittle candy and classic chocolate chip cookies, this chocolate chip cookie brittle is unlike any cookie (or candy!) you've had before. It's a perfectly irresistible, unique treat!

Recipe includes a how-to video.

Course Candy, cookie, Dessert

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings servings

Calories 362kcal

Author Sam Merritt

Equipment

2 jelly roll pans (see note)
Mixing bowls
Electric mixer

Ingredients

8 Tablespoons (113 g) unsalted butter softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar firmly packed
1 large egg white
1 teaspoon vanilla extract
1 ¼ cups (156 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon table salt
½ cup mini chocolate chips
¼ cup semisweet chocolate chips
Flaky sea salt for topping

Instructions

Preheat oven to 375F (190C) and very lightly grease 2 jelly roll pans with butter. Set aside.
Combine butter and sugars in a large mixing bowl and use an electric mixer to beat until light and creamy.
8 Tablespoons unsalted butter, ¼ cup light brown sugar, ¾ cup granulated sugar
Add egg white and vanilla extract and stir again until well-combined.
1 large egg white, 1 teaspoon vanilla extract
In a separate, medium-sized mixing bowl whisk together flour, baking soda, and salt.
1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon table salt
Gradually stir dry ingredients into wet until just combined.
Add most of the chocolate chips (but not all! Reserve some for topping the cookie bark! I use about ½ cup in the dough and ¼ cup on top) to the dough and continue to stir until evenly distributed.
Divide the dough evenly into prepared baking sheets and press into a very thin layer (I lay a piece of wax or parchment paper over the dough and use my hands to smoosh it as thin as possible). The dough will likely not fill the whole baking sheet, but will fill most of it and should be very thin (about the thickness of a mini chocolate chip or less!).
Sprinkle remaining chocolate chips over the surface of the cookie brittle.
Bake one pan at a time in the center rack of your 375F (190C) preheated oven and bake each tray for 15-18 minutes, until golden brown all over.
Remove from the oven and generously sprinkle all over with flaky sea salt.
Flaky sea salt
Allow the brittle to cool completely before snapping (just use your hands to break into pieces) and enjoying. Cookie brittle should be completely hard/brittle after cooling, but if it’s not you can return it to the oven for several minutes.

Video

Notes

Storing

Allow cookie brittle to cool completely before storing in an airtight container at room temperature for up to 5 days. Keep away from humidity, which will soften the brittle.

Nutrition