A delightful cross between brittle candy and chewy chocolate chip cookies, this chocolate chip cookie brittle is a perfectly simple, unique treat.
I remember back when I was in college (which somehow simultaneously feels like a few weeks ago and 400 years ago) I used to spend a lot of time baking.
Obviously, I still do a great deal of baking, but back then baking had a different purpose for me. Baking was a distraction; it was calming, it was an escape from the stresses of exams and work, and though I didn’t have a lot of free time, whenever I had a moment or an especially stressful day I gravitated towards the kitchen.
If I had an exam in my near future, one could safely bet that I would be found in front of my mom’s KitchenAid with ghostly flour hand-prints on my pants-legs and a half-eaten bag of chocolate chips by my side, my notebooks and flashcards nowhere in sight.
Back then, I always opted for easy recipes that were as little labor-intensive as possible. I wanted an excuse to escape from exam preparation or paper writing, but one that didn’t generate an ungodly pile of dishes or require a lot of thought. Instead, I craved a simple, almost thoughtless process of measuring and mixing according to a recipe; a structured but carefree escape. It wouldn’t be until after college that I really began to experiment with baking and I began to love the very thoughtful, labor-intensive process of creating and developing my own recipes.
Now, I still find myself occasionally craving relatively simple recipes, and this cookie brittle is specifically the type that I would find myself drawn to if I were still in college with a “Design & Analysis” exam on the horizon. It’s simple and undemanding; you aren’t required to wait by the stove doling out gob after gob of portioned cookie dough, or to concern yourself with a candy thermometer and the ever-difficult-to-obtain “soft-ball stage”.
The only complicated bit about this recipe is determining whether it falls more completely into the candy or cookie category.
It’s more of a cookie, probably, because it very clearly resembles a thin chocolate chip cookie, but the texture is something a bit different. The texture is almost-but-not-quite brittle, chewy once broken off between your teeth, and if you think about it I expect you’ll probably find that it ticks off a lot of boxes on both the cookie and candy criteria sheets.
If you’re feeling stressed, weighted down with exams or work, I have a strong feeling that this cookie brittle might help buoy your spirits, both during and before eating it.
Chocolate Chip Cookie Brittle
- 1/2 cup salted butter softened, 1 stick
- 1/2 cup sweetened condensed milk
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all-purpose flour
- 1/8 tsp salt
- 1 cup chocolate chips
Preheat oven to 350F and line 13x9 pan with parchment paper.
In KitchenAid mixer cream butter.
Add condensed milk and sugar and cream together.
Scrape down the sides and add vanilla extract and beat on low.
Gradually add in flour and salt until combined.
Stir in chocolate chips.
Spread batter into prepared 13x9 pan (this can be tricky, use the back end of a spoon to press it into the pan and then a butter knife to spread)
Bake on 350F for 20-25 minutes (until edges are golden brown).
Cool in pan and then, lifting with the parchment paper, lift the cookie brittle out of the pan and transfer to cutting board.
Cut into pieces using large knife and serve.
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