Cookie Brittle

5 from 1 vote

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!

Prep Time5

Cook Time20

Cool Time10

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: pieces

Calories: 165kcal

Author: Lee

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)

US Customary - Metric

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.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use packed 1 ¾ cups (294 grams) of AP flour.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition