Chocolate Chip Cookie Brittle

This recipe is adapted from a Food52 recipe which had been adapted by author and blogger Shauna Sever to see what would happen if a cookie had no leaveners (baking soda, powder, or eggs).  The result was the most pleasant surprise – so much FLAVOR! 

It includes Turbinado sugar, which is a more raw form of sugar which provides a bit more caramelly flavor than regular granulated sugar.  I also amped up the caramel by caramelizing some white chocolate chips over the top.  Added to the chocolate and salty nuts, these treats were the biggest hit in my house!

Equipment needed:  a large microwave-safe bowl, 12×17 rimmed baking sheet

  • Author: Laura
  • Prep Time: 10 min
  • Cook Time: 22-25 min
  • Total Time: 32-35 min
  • Yield: 36 pieces 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


  • 3/4 c plus 2T (200g) butter, cut into tablespoons
  • 1 c (200g) Turbinado Sugar
  • 2 t Natural Vanilla Extract
  • 1 t Fine Sea Salt
  • 2 c (250g) AP Flour
  • 1/2 c (60g) Roasted, Salted Pecans or Walnuts, coarsely chopped
  • 3/4 c (130g) Bittersweet or Semisweet (60-70% cacao) chocolate chips
  • 2 T White Chocolate Chips (I used the mini version)


  1. Preheat oven to 350F (or 330F for convection).
  2. Into a large, but microwave safe bowl, combine the butter and the sugar. Microwave in 20-second bursts, stirring between each burst, just until the butter is almost completely melted and the sugar is just starting to dissolve.  This takes about 2 minutes – a bit more or less depending on your specific microwave.  You could do this on the stove, but be careful the butter does not come to boil.
  3. Once the sugar has begun to dissolve, whisk mixture until the butter is completely melted. Let cool 5 minutes. Then, whisk for about 1 minute, until the mixture is thick and smooth and no longer appears separated. Add the vanilla and salt and whisk until combined.  Stir in the flour until you see no streaks of white, then add half of the chopped nuts.
  4. Scrape the dough into the center of a large (12×17), ungreased, rimmed baking sheet.  Using your hands, pat it into an even layer with your hands.  The layer will be quite thin and the dough should all fit into the edges and corners. Sprinkle the chocolate chips, the rest of the nuts and the white chocolate chips over the top. Press them down lightly with your fingers.
  5. Bake until slightly firm to the touch and lightly golden brown. This takes 22-25 minutes. Rotate the sheet every 7 or 8 minutes. (I removed mine at 23 1/2 minutes) Let cool completely in the pan, set over a cooling rack.
  6. Once cool, you want to use a thin, wide spatula to loosen the edges of the brittle and ease the entire slab onto a board or a rack.  You could also invert the entire slab out onto another parchment covered pan, if it doesn’t look like the slab will come out in its entirety.
  7. Cut or break brittle into pieces. Store in an airtight container at room temperature, if you think these will last more than a day. 

Keywords: Cookies, brittle, chocolate chip, nuts, easy

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