This Cookie Brittle is crispy, airy, flaky, buttery goodness! Loaded with chocolate chips, topped with a melted chocolate chip drizzle, this chocolate chip cookie brittle is like biting into the crispy edges of chocolate chip cookies! With only 6 ingredients and 20 minutes of baking time, you'll have this quick and easy dessert ready to eat in less than 45 minutes! As always it's gluten free, nut free, eggless and can easily be made vegan with a few tweaks!
Much like my Quick Chocolate Chip Cookies that require zero mixer, this Cookie Brittle whips up with just a whisk and spatula! It's the perfect recipe for when you want chocolate chip cookies quickly and don't feel like chilling or scooping the dough! The dough is similar to a light shortbread with zero egg replacer and zero leavening agent; only 6 simple ingredients are needed! It's a great after school snack or quick snack for parties; my kids cannot get enough!
For more easy chocolate chip cookie recipes, try my Small Batch Chocolate Chip Cookies, my Eggless Chocolate Chip Cookies, my No Butter Chocolate Chip Cookies and my Microwave Chocolate Chip Cookie!
Reasons to Love This Cookie Brittle
- Allergy Friendly- This chocolate chip cookie brittle is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Like Eating Only Crispy Edges- This recipe is like only eating the crispy edges of chocolate chip cookies!
- Chocolate Chips- The brittle is loaded and topped with chocolate chips! We even do a chocolate drizzle with melted chocolate chips!
- Easy to Make- You don't need a mixer of any kind to make these like my Mini Chocolate Cookies! All you need is a whisk and a spatula to create this fast cookie recipe and zero chill time!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it.
- Light Brown Sugar- I use light brown sugar instead of granulated for that classic chocolate chip cookie flavor.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Chocolate Chip Cookie Brittle
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups packed AP flour (294 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookie Brittle
Here are the step by step instructions for making chocolate chip cookie brittle!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Do not microwave until it bubbles or browns.
Step 2: Mix in the Sugar, Vanilla and Salt
Into the cooled melted butter, whisk in the light brown sugar, the pure vanilla extract and kosher salt until fully emulsified and combined.
Step 3: Add in the Flour Mixture and Chocolate Chips
Using a spatula, gently mix in the flour until combined. Do not over mix or the dough will become shiny and too sticky.
Once combined, fold in the chocolate chips with the spatula.
Step 4: Press Dough into Baking Sheet and add Additional Chocolate Chips
Using clean hands or the bottom of a measuring cup, press the dough into a parchment lined 12 x 17 lined baking sheet into a thin even layer.
It's ok if the dough doesn't go all the way to the edge of the sheet.
Sprinkle the additional chocolate chips onto the dough. Gently press down on the chips so they stick to the dough.
Step 5: Bake and Cool
Bake the cookie brittle at 350 degrees Fahrenheit for 20 minutes or until golden on the edges.
Let cool on the baking sheet for 10 min before transferring to a cooling rack.
Step 6: Optional: Melt the Chocolate Chips and Drizzle
Place the remaining chocolate chips in a heat safe bowl.
Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate fully melted.
Hold your hand about 6 inches above the cookie brittle and move your arm side to side while drizzling to create a horizontal pattern. Then get more melted chocolate and move your arm from top to bottom to create a vertical pattern.
Once the drizzle has hardened, break cookie brittle into pieces and enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Use Cooled Melted Butter- Make sure the butter is not bubbling or browned. Do not microwave it too much. I prefer to microwave it until half the butter is left unmelted and then I whisk it and the residual heat melts the rest of the butter. Then set it aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. You can see in my video and process pics.
- Don't Wait Too Long to Break the Brittle- If you wait too long, the cookie brittle will be very hard to break and will crumble. Once the chocolate drizzle has hardened, break the brittle.
Recipe FAQs
I would not. This is a no chill recipe so it will be super hard to push the cold dough into the pan. You'd have to let it come to room temperature which would take a while.
Yes! Just store it in an airtight container or in a zip top bag at room temperature.
You can, but I like using the light brown sugar for more of that classic cookie flavor and it gives the brittle more of a golden color.
Storing: Once the brittle has cooled and been broken onto pieces, store it in an airtight container or zip top bag at room temperature for up to 3 days.
Freezing Baked Cookie Brittle: To freeze already baked brittle, place broken brittle chunks (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookie brittle chunks are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until not frozen. 1-2 hours.
More Chocolate Chip Cookie Recipes You'll Love
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📖 Recipe
Cookie Brittle
Ingredients
- 1 cup unsalted butter or vegan baking sticks, melted and cooled
- 1 ¼ cups light brown sugar , packed
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ¾ cups chocolate chips (reserve ¼ cup for the tops and another ¼ cup for the drizzle)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 12 x 17 inch baking sheet with parchment paper. Do not grease.
- Place the 1 cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until halfway melted. Whisk the butter until the residual heat melts the rest of the butter. Set aside to cool.
- Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, 1 ½ teaspoons pure teaspoon vanilla extract and ½ teaspoon kosher salt. Whisk until it is all fully combined and blended.
- Using a spatula fold in the 1 ¾ cups multipurpose gluten free flour until just combined.
- Still using the spatula, fold in 1 ¼ cups chocolate chips until just combined.
- Using clean hands or the bottom of a measuring cup, press the dough into the baking sheet into a thin even layer.It's ok if the dough doesn't go all the way to the edges of the sheet.
- Sprinkle ¼ cup chocolate chips onto the dough. Gently press down on the chips so they stick to the dough.
- Bake the cookie brittle at 350 degrees Fahrenheit for 20 minutes or until golden on the edges.Once out of the oven, let cool on the baking sheet for 10 min before transferring to a cooling rack.
- Place the last ¼ cup chocolate chips into a heat safe bowl.Heat the chocolate chips in the microwave in 10-15 second increments, stirring after each time until the chocolate fully melted.Hold your hand about 6 inches above the cookie brittle and move your arm side to side while drizzling to create a horizontal pattern. Then get more melted chocolate and move your arm from top to bottom to create a vertical pattern.
- Once the chocolate drizzle has hardened, break cookie brittle into pieces and enjoy!You can pop the cookie brittle into the fridge to speed up the hardening process of the chocolate drizzle.
john says
This cookie brittle was so easy and fun to break up!