|Nutritional Guidelines (per serving)|
A version of this wonderful recipe for Cookie Brittle appeared on a chocolate chip cookie package years ago, and I've never seen it since. It's a marvelous twist on the traditional chocolate chip cookie recipe, using tender, melting shortbread as the base. There are no eggs in this recipe, which is why they have this wonderful texture.
The most important part of this recipe is how you measure the flour. Spoon the flour lightly into the cup and level it off with the back of a knife. Never ever scoop the measuring cup into the flour; you'll get about 25% more and the cookies will be dry and tough.
- 1 cup butter, softened (NOT margarine)
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans, OR more chocolate chips
- 1/2 cup semisweet chocolate chips
Preheat the oven to 375 F.
Combine the butter, vanilla, salt and sugar in a large bowl and beat together until well blended, using the back of a spoon. Stir in the flour until just mixed. Add 2 cups of the chocolate chips and the nuts, if using.
Press the cookie dough evenly into a 15x10" jelly roll pan. Bake for 15 to 25 minutes, until light golden brown. Check at the 15 minute bake time, then watch cookies carefully; they go from light brown to burnt around the edges very quickly. Let cool in pan on wire rack.
Place 1/2 cup chocolate chips in microwave-safe glass measuring cup and microwave on 50% power for 1 minute; stir until melted. Drizzle over the cooled cookies. Then break the cookies into irregular pieces. Store in airtight container.