Chocolate Chip Cookie Brittle Recipe – Easy Crispy Sheet Pan Treat
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If you love the flavor of chocolate chip cookies but don’t feel like scooping tray after tray of dough, walnut chocolate chip cookie brittle is going to be your new favorite. It tastes like a classic chocolate chip cookie, but it bakes up thin, crisp, almost like candy. The whole idea is simple. You just mix the dough, spread it in one pan, and bake it. No chilling, no cookie scoops, and one pan!
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Chocolate Chip Cookie Recipe Details
Here is What You Will Need to Make Chocolate Chip Cookie Brittle
Ingredients
- Butter (unsalted, melted)
- Light brown sugar (or coconut sugar same taste, but has a lower glycemic index)
- Pure vanilla extract
- All purpose flour (or a mix of half all purpose and half white flour)
- Sea salt or kosher salt
- Walnuts or pecans
- Semi-sweet or dark chocolate (70% caco) for a less sweet flavor
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to make Chocolate Chip Cookie Brittle (Step-by-Step)
- Prepare: Melt the butter, heat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk the melted butter, brown sugar, and vanilla until smooth. Add the flour and salt, then stir with a wooden spoon until combined.
- Spread the dough onto the parchment-lined baking sheet, and pat it into a thin, even layer with your hands (depending on the size of your pan, the dough may not reach the edges).
- Bake until golden brown, about 18 to 20 minutes. Cool completely, then break into pieces.
Tips for the Best Crunchy Texture Every Time
- Spoon and level your flour so you don’t pack intoo much.
- Spread the dough into a thin even layer that’s about 1/4 inch thick.
- Don’t underbake these cookies, wait for golden brown edges and a center that is set.
- Let the brittle cool completely in the pan before breaking it up.
Favorite Add-Ins and Flavor Twists
- Replace the walnuts with chopped pecans, almonds, pistachios or macadamia nuts.
- Toffee bits for extra caramel notes
- Shredded coconut for a hint of chew and tropical taste
- Mini chocolate chips for more chocolate in every bite
- White chocolate chips mixed with semi-sweet for contrast
- A light sprinkle of flaky sea salt on top before baking
How to Store Chocolate Chip Cookie Brittle So it Stays Crisp
First, let the cookie brittle cool completely. Any steam trapped in the container will soften the texture of the cookies.
Once cool, store the pieces in a container that is NOT airtight, which will help them to stay crispy. A cookie jar is perfect for this!
If the brittle softens, spread the pieces on a baking sheet and warm them in a low oven (about 250°F) for 5 to 8 minutes to restore their crunchy texture, then cool again.
You can also freeze cookie brittle. Once cool, wrap it well, place it in a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature.
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Walnut Chocolate Chip Cookie Brittle
Equipment
Ingredients
- 1 cup unsalted butter melted
- 1 cup light brown sugar packed
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt or kosher salt
- 1/2 cup chocolate chips dark or semi-sweet
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the melted butter, brown sugar, and vanilla until smooth.
- Add the flour and salt, then fold in the chocolate chips and walnuts with a wooden spoon until everything is evenly mixed
- Spread the dough onto the parchment-lined baking sheet. Pat it into a thin, even layer with your hands (it may not reach the edges). Bake until golden brown all over, about 18 to 20 minutes. Cool completely, then break into pieces.
Video
Notes
- Chopped pecans, almonds, pistachios or macadamia nuts instead of walnuts.
- Toffee bits for extra caramel notes
- Shredded coconut for a hint of chew and tropical taste
- Mini chocolate chips for more chocolate in every bite
- White chocolate chips mixed with semi-sweet for contrast
- A light sprinkle of flaky sea salt on top before baking
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
FAQs: Common Chocolate Chip Cookie Brittle Questions
It was likely spread too thick or underbaked. Next time, spread it thinner and bake until the edges are deep golden.
Yes, you can bake two pans at once. Rotate the pans halfway through baking for more even color.
Yes. Bake a day or two before gifting, cool fully, then pack into tins. Add a small sheet of parchment between layers.
Semi-sweet chips give the classic taste of a Chocolate Chip Cookie, but any chips that you enjoy in cookies will work here, dark chocolate is great choice to cut down on sweetness.
A standard cookie sheet works well for this recipe. The dough will not cover the entire pan, but it allows you to spread the dough thin.
Cookies for a Cause
I’m excited to share these Christmas cookies as part of the Sweetest Season Cookie Exchange, organized by Erin from The Speckled Palate, all in support of Cookies for Kids’ Cancer™.
About the Cause
Cookies for Kids’ Cancer™ is a 501(c)(3) nonprofit funding research for safer, more effective childhood cancer treatments. Since 2008, they’ve granted nearly $18 million to leading pediatric cancer centers, helping bring 35+ new treatments to kids who desperately need them.
If you’d like to support their work, Erin created a fundraising page you can visit. It’s a top-rated charity on Charity Navigator and truly worth backing.
Anne, this Chocolate Chip Cookie Brittle looks incredible!! All the classic cookie flavor with that thin, crisp, candy like texture sounds absolutely irresistible, and I love how simple the process is with everything baked in one pan. Such a smart and delicious idea for a busy bee like myself!!
Thank you so much for participating in this year’s Sweetest Season and bringing another delicious cookie recipe to the virtual celebration. I am so appreciative for you and everyone who joins me in this yearly and am always blown away with the generosity. I hope you and yours have the happiest holiday season!
Thanks Erin, Happy Holidays to you too!