Friday, January 15, 2010

Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

Have you ever seen the show Crossroads? It's really great. A country artist and an artist from another musical genre are paired, and they blend their styles to come up with something even better, in some cases, than what they're originally known for. (For example: Alison Krauss and Robert Plant's Raising Sand. Go listen. I'll wait.)

That's kind of what I got with this recipe. I had never heard of something so wonderful as Chocolate Chip Cookie Brittle - a cross between a cookie and a piece of candy - but a quick Google search showed me that a lot of you are already in on the act. I'm unsurprisingly late to the party, but better late than never, right? There is no scooping involved, which is nice. And the dough is very crumbly; I expected the outcome to be a chocolate-chip shortbread, which flavor-wise it's exactly that because of the butter. But at the same time it's ... brittle. It's crackly. It's not really sandy like shortbread, and it's certainly a bit sweeter, and it's so good. It's got a great texture: crunchy bits of cookie with smooth bits of chocolate in every bite. It won't satisfy a chocolate-chip-cookie craving, but it will definitely hit your dessert sweet spot.

Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle
Adapted from Everyday Food, via
Bless Us O Lord
Printer-friendly version

Ingredients
3/4 cup unsalted butter, room temperature
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups all-purpose flour
1 cup semi-sweet chocolate chips

Directions
1. Preheat oven to 350 degrees.
2. Line a 10x15 baking sheet with parchment paper. (I used a 12x17 sheet.)
3. Cream butter and sugar until light and fluffy, about three minutes. Add salt and vanilla and mix well. Reduce speed to low and mix in flour. (Dough will be crumbly.) Stir in chocolate chips.
4. Press mixture onto prepared baking sheet.
5. Bake about 20 minutes. Cool on pan 5 minutes then transfer to wire rack to cool completely. Break into pieces and serve.

11 comments:

  1. If you're late to this party, I'm even later. I've never heard of such delicious-ness! I must try it, though, and soon. I love anything that doesn't have to be scooped. YUM

    ReplyDelete
  2. Yay! I need a fast recipe for something sweet and chocolaty this week - thanks for sharing this! Mmmm!

    ReplyDelete
  3. Hmmmm, I'm not a huge chocolate fan nor a cookie fan (ha!) and yet I'm drawn to this. I think I'll give it a go as an after practice snack for the twins' teammates.
    ~ingrid

    ReplyDelete
  4. Oh wow, ive never seen anything like this before...but im intrigued!! It looks really tasty yum yum!

    ReplyDelete
  5. This is something I've never heard of, but definitely something I want to try!

    ReplyDelete
  6. I popped over here via Cookie Baker Lynn... This cookie brittle is an intriguing idea, one I need to ponder for a bit. I think I like it. (Your photos are gorgeous, by the way.)

    ReplyDelete
  7. I just want to say that I made this.....and it is unbelievable good. I just can't stop eating it!

    ReplyDelete
  8. This looks amazing! I'm going to try it - thank you so much!

    ReplyDelete
  9. Ditto on being late. I never heard of this either, but it is a neat idea.

    ReplyDelete

Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.