Friday, February 26, 2016

Chocolate chip cookie brittle


If there was ever a recipe I would recommend you not make, it would be this. Because holy shit, this stuff is dangerous

This genius cookie brittle, courtesy of Shauna Sever’s blog, everything we loved about brownie brittle—the crunchiness, the sheer addictiveness of it—and translates it to the classic chocolate chip cookie. How? Why, that’s easy! Mix together some melted coconut oil, sugar, and flour, fold in some chocolate chips, spread that delicious batter on a baking sheet, and bake until golden-brown and crispy. Not counting the cooling time (which is kind of necessary, since the batter is still a little soft out of the oven), you can be done with the entire batch in half an hour. Dangerous, indeed.

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barks I posted a few months ago—peanut butter-stuffed potato chip bark and gingerbread cookie dough peppermint bark—I originally made this brittle as a Christmas gift.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.

Who wouldn't?

Anyway, I’m done talking. Here’s the recipe.

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Chocolate chip cookie brittle

Adapted from Piece of Cake

Ingredients

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

Directions

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.

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Protip: cut brittle while still hot to get nice, straight-edged pieces.

For more scrumptious chocolate chip cookie recipes, click these links.

Chocolate chip confetti cookies. My favorite chocolate chip cookie recipe ever.

Chocolate chip cookie for one. Another particularly...dangerous recipe.

Wicked easy chocolate chip cookies. With no chilling time or stand mixer required, these cookies are ridiculously fast and simple.

1 comment:

  1. Chocolate and its carving is a universal phenomenon and once it comes to chocolate chip cookies, I bet no one can say no. the recipe is easy and cookies look tasty.

    ReplyDelete