I was browsing around the interwebs the other day and came across a recipe for Chocolate Chip Cookie Brittle. Brilliant – brittle plus chocolate chip cookie! Quite yummy!
I switched out bittersweet chocolate morsels for semi-sweet to cut the sweetness a little and intensify the chocolate. I also put in more morsels because it didn’t look chocolately enough with just the one package.
1 cup butter (2 sticks), softened to room temperature
2 teaspoons vanilla
1 teaspoon salt
1 cup granulated sugar
2 cups flour
2 cups (16 oz.) bitter-sweet chocolate chips (a package and a half)
Preheat the oven to 375 and line a 10×15 inch baking sheet with parchment paper.
Cream the butter, vanilla, salt and granulated sugar together until it is well-mixed and fluffy. Add the flour and beat until well-incorporated. Toss in the chocolate chips and mix completely.
Press the cookie dough into an even layer in the prepared baking sheet. Bake the cookie brittle for 25 minutes, or until it turns a nice golden brown color across the top (the edges may be a bit darker).
Allow the brittle to cool completely before breaking it into large chunks.