Chocolate Chip Cookie Brittle
Is it a cookie? Is it a candy? You decide! Chocolate Chip Cookie Brittle is delicious.
Ingredients
- 1 cup (225 g) unsalted butter melted and cooled
- 2 teaspoons pure vanilla extract
- 1 cup (200 g) granulated sugar
- 1 teaspoon fine sea salt
- 2 cups (256 g) all-purpose flour spooned and leveled
- 1 cup (170 g) chopped pecans lightly toasted, can sub walnuts
- 1 cup (170 g) bittersweet or semi-sweet chocolate chips 60% cacao
Instructions
- Position a rack to the center of the oven and preheat it to 350°F Have ready a 12 x 17-inch rimmed baking sheet. You do not need to grease or cover with parchment.
- In a large bowl, whisk together the melted butter and vanilla. Add the sugar and salt and continue to whisk until the mixture thickens and appears pastelike. Switch to a wooden spoon or spatula and mix in the flour. Stir in the nuts and chocolate chips.
- Press the mixture into the ungreased pan in a thin, even layer (use the chocolate chips as your height barometer—try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness). Alternatively, spread the dough in the pan, scatter chocolate chips and nuts on top and press into dough, leaing someexposed on top.
- Bake for 23 to 25 minutes (start checking at 20 minutes), or until light golden brown and the edges a bit darker than the center (mine were pretty uniformly brown ), rotate the pan 180 degrees every 7 to 8 minutes during baking. Let cool completely before breaking into irregular pieces. Store in an airtight container at room temperature for up to 1 week.