When I made cookie brittle a few months ago, I liked it, blogged about it, and then wished it were a bit more brittle-like. So I went back to the original Nestle recipe, tinkered with it a bit, and came up with what to me, is the perfect version.
Cookies aren't difficult to make, but the process can be time-consuming. This brittle is what I make when I'm short on time but still want a satisfying treat. A few pantry ingredients (well, for me they are), and only one large pan to cool. A decadent buttery shortbread baked until the butter has browned, it's truly addictive.
Baker's Notes: I prefer the texture of this with the nuts, but chopped finely. Since it's a small amount, I use an inexpensive chopper rather than the food processor. You could do a larger amount and freeze the rest for next time. another key to success is to use a larger pan or cookie sheet. I use a half-sheet pan or a bun pan, about 18" by 13", but a large cookie sheet should work.
Chocolate Chip Cookie Brittle
- 1 cup unsalted butter -- softened (2 sticks)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar
- 2 cups flour
- 1 ½ cups semisweet chocolate chips
- ⅔ cup finely chopped pecans (or whatever nuts you prefer)
Preheat oven to 350°F.
Using a mixer or by hand, combine the butter, vanilla, salt and sugars in a large bowl and beat together until well blended. Stir in flour until just mixed. Add chocolate chips and pecans.
Break the dough into small pieces and scatter them over entire surface of the ungreased, un-lined half-sheet pan or large cookie sheet. Press dough in a thin, even layer, but don't worry if the dough doesn't touch every edge and corner . Spreading the dough in a thin layer will give you the shortbread/brittle texture you want.
Bake at 350°F for 20-25 minutes, until medium brown. Check at the 20 minute bake time, then watch cookies carefully; they go from brown to burnt around the edges very quickly. Let cool completely in pan on wire rack. Using your hands, break the brittle into pieces, then store in an airtight container.