If there was ever a recipe I would recommend you not make, it would be this. Because holy shit, this stuff is dangerous.
|That stack is MINE.|
In addition to those candy barks I posted a few months ago—peanut butter-stuffed potato chip bark and gingerbread cookie dough peppermint bark—I originally made this brittle as a Christmas gift. Yep, I just stuck the entire batch in a bag, wrapped it up, and put it under the Christmas tree. And I daresay it was a pretty successful gift, since all the brittle was gone within two weeks (and this makes a lot of brittle, trust me).
|What can I say? Food gifts are my thing.|
However, I had to test this recipe a couple times to get the formula right. Initially, I made it with regular-sized chocolate chips and all granulated sugar, as called for in the original recipe. But using a bit of brown sugar and all mini chocolate chips made a much-improved cookie brittle experience, as it was thinner, crunchier, and more flavorful than the all-white sugar version. Not that I didn’t gobble down the initial batch with plenty of enthusiasm.
Anyway, I’m done talking. Here’s the recipe.
Chocolate chip cookie brittle
Adapted from Piece of Cake
224 grams • coconut oil, melted • 1 cup
8 grams • vanilla extract • 2 teaspoons
100 grams • granulated sugar • ½ cup
110 grams • light brown sugar • ½ cup
6 grams • salt • 1 teaspoon
272 grams • all-purpose flour • 2 cups
160 grams • mini chocolate chips • 1 cup
Preheat oven to 350 degrees F.
Let melted coconut oil cool slightly. Pour both into a large bowl and add vanilla extract. Whisk in granulated sugar, brown sugar, and salt. Stir in all-purpose flour just until a loose dough forms. Stir in mini chocolate chips.
Press dough into the bottom of a large baking sheet—no need to grease it (I didn’t, and the cookie brittle didn’t stick at all), though I imagine it couldn’t hurt. Bake for 23 to 25 minutes, until light golden brown. Cut into pieces straight out of the oven, but don’t separate until cooled completely. Break the cooled brittle into pieces and munch.
|Protip: cut brittle while still hot to get nice, straight-edged pieces.|
For more scrumptious chocolate chip cookie recipes, click these links.
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