Wednesday, January 15, 2014

Chocolate Chip Cookie Brittle

Chocolate chip cookies that you don't even have to scoop or shape into individual balls? And that contain no egg, so you can safely eat the raw dough? Doesn't get much better than that! I'd be willing to bet that at this moment, you likely have all the ingredients you need to make this, which is equal parts awesome and dangerous. That's how I settled on making these. I had pinned the recipe a couple of years ago, but never got around to making it until this past New Year's Eve. I needed to bring a dessert to a party I was going to, but I was in the midst of my do-nothing-but-watch-Sons-of-Anarchy multi-day stretch and I really really really didn't want to go to the grocery store. So as I was skimming my Pinterest boards for inspiration, this looked like the best option that would allow me to avoid leaving my house until it was time to go to the party. Sometimes my laziness works out, because these were so good and I'm glad I finally made them!

A word of warning to you - you might want to use a cookie sheet or jelly roll pan with sides. All of my cookie sheets have perfectly flat edges and while, without eggs or leavening ingredients, the dough didn't spread TOO much, it spread just enough for a little bit of it to drop over the side and burn onto the bottom of my oven. So I am now greeted with a burning smell and a bit of smoke every time I use my oven. Yes, I should clean it. But please see the above paragraph about my extreme laziness.

Chocolate Chip Cookie Brittle
Recipe adapted only slightly from Piece of Cake

1 cup butter, melted and cooled a bit2 tsp pure vanilla extract1 cup sugar
1 tsp salt
2 cups flour
1 cup chocolate chips (I used semi-sweet)

Preheat the oven to 350 degrees. Pour the melted butter into a large bowl, and stir in the vanilla. Add the sugar, salt and flour and mix to combine - no electric mixer needed! The mixture might be a little crumbly, but that's ok. Stir in the chocolate chips. Press the dough into a thin, even layer onto a large ungreased cookie sheet. You don't have to fill the entire sheet - use the chocolate chips as your guide and try to get them into a single layer, then you'll know you made the dough thin enough.

Bake for 20 - 24 minutes, until light golden brown (the edges will be a bit darker than the center). Let cool completely before breaking into pieces. I used a pizza wheel to cut it up and it just sort of cracked naturally into different size pieces. Store in an airtight container at room temperature.

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