CHOCOLATE CHIP COOKIE BRITTLE
This Chocolate Chip Cookie Brittle is insanely addictive. It's just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it's a super simple dessert recipe!
Provided by Shauna Sever - Real Sweet Cookbook
Categories Dessert
Time 37m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F/175°C.
- Set aside a large (12×17) rimmed baking sheet.
- In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.
- Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
- Whisk in the vanilla and the salt.
- Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.
- Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
- Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it's lightly golden and firm to the touch in the center.
- Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
- Break the brittle into pieces and enjoy!
Nutrition Facts : Calories 187 calories, Sugar 13.3 g, Sodium 94.4 mg, Fat 10.7 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.1 g, Protein 1.9 g, Cholesterol 17.1 mg
CHOCOLATE COOKIE BRITTLE
A chewy chocolate chip cookie.
Provided by lvkathryn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 55m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
- Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
- Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g
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Steps:
- Preheat oven to 375° F.
- Beat butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.
- Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
- Microwave remaining 1/2 cup morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookie into irregular pieces.
- Note: Including nuts helps keep these cookies moist.
PECAN CHOCOLATE CHIP COOKIE BRITTLE
Chocolate chips, pecans and coconut come together in this delicious dessert that is a cross between brittle candy and a cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
- In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
- Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into pieces.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg
CHOCOLATE CHIP COOKIE BRITTLE
Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says "It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie." http://bit.ly/stfDF
Provided by DrGaellon
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
- Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 307.9, Fat 18.8, SaturatedFat 10, Cholesterol 30.5, Sodium 203.2, Carbohydrate 33.9, Fiber 1.3, Sugar 18.8, Protein 3.5
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CHOCOLATE CHIP COOKIE BRITTLE - TODAY.COM
From today.com
3.8/5 (280)Author Shauna SeverCuisine AmericanCategory Desserts
- Position a rack in the center of the oven and preheat the oven to 350 ̊F. Have ready a rimmed 12×17-inch baking sheet.
- In a large heatproof bowl, combine the butter and sugar. Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes (alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil).
- Remove the bowl from the microwave (or the saucepan from the heat) and whisk until the butter is completely melted. Let cool for 5 minutes. Whisk again continuously for 1 minute, or until the mixture is thickened and smooth and no longer appears separated. Whisk in the vanilla extract and salt. Stir in the flour until well incorporated. Stir in half of the nuts.
- Turn out the dough onto the sheet pan and pat it into a very thin, even layer with your hands (it won't look as if you'll be able to fill the entire pan, but you will--just keep on patting and spreading out the dough all the way to the edges of the pan. Use an offset spatula to give the dough a smooth finish. Sprinkle the chocolate chips and the remaining chopped nuts over the dough and press them lightly into it with your hands.
CHOCOLATE CHIP COOKIE BRITTLE - RECIPE GIRL
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5/5 (3)Calories 192 per servingCategory Dessert
- In a large bowl, use an electric mixer to combine the butter, sugar, vanilla and salt. Gradually beat in the flour. The mixture will be crumbly, but keep mixing and you will begin to see the dough come together in clumps. That's the consistency you're looking for. Set the mixer aside and stir in 1 1/2 cups of the chocolate chips and the nuts. Use clean hands to press the dough into a 15x10-inch jelly roll pan (rimmed baking sheet). Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
- Place the remaining 1/2 cup chocolate chips in a small glass bowl. Microwave 60 to 90 seconds or until melted. Stir until smooth and scoop into a heavy-duty plastic baggie. Snip a tiny corner of the bag; squeeze to drizzle over the cookie. Allow the chocolate to cool and set (place in the refrigerator for quick-setting). Break the cookie into irregular pieces, or use a knife to help cut into wedges.
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