Get the Recipe:
Triple Chocolate Chip Cookie Brittle
This crispy, crunchy Triple Chocolate Chip Cookie Brittle is so easy to make and so quick to disappear!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (67 g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
- 1/2 cup (85 g) milk chocolate chips
- 1/2 cup (85 g) white chocolate chips
- 1 cup chopped nuts, pecans, walnuts, hazelnuts, etc.
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Instructions
- Preheat oven to 350°F (175°C). Line a half sheet pan with parchment paper or a silicone liner.
- Whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the cooled butter, sugar, brown sugar, and vanilla until thoroughly combined.
- Gradually add the flour mixture to the butter mixture in a few portions, mixing just until combined or a few streaks of flour remain.
- Stir in the chocolate chips and nuts.
- Transfer the dough to the prepared pan. Press into a rectangle roughly 9" x 13" and 1/2-inch thick, leaving about a 1 & 1/2-inch border around the outside.
- Bake 16-20 minutes, or until the top is dark golden brown and firm.
- Cool in the pan on a wire rack for 10 minutes. Then transfer to a wire rack. If it should break, that's fine.
- After cooling completely, break the cookie brittle into 4- or 5-inch pieces.
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Notes
- Store in an airtight container at room temperature up to 5 days.
- Recipe adapted from Big Fat Cookies.
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