Cookie Brittle

baking chocolate chip cookie brittle

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  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
279 Calories
19g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 279
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 58%
Cholesterol 31mg 10%
Sodium 100mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 9%
Protein 2g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cookie brittle is 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 (room temperature)
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 1/2 cups semisweet chocolate chips (divided)
  • Optional: 1 cup chopped pecans

Steps to Make It

  1. Preheat the oven to 375 F.

  2. 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.

  3. Press the cookie dough evenly into a 15 x 10-inch 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.

  4. 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.