Chocolate Chip Cookie Brittle Recipe from Jake Makes It Easy
Jake Cohen's Chocolate Chip Cookie Brittle offers a delightful twist on the classic cookie by transforming it into a thin, crispy treat. This recipe combines the rich flavors of chocolate chips with a satisfying crunch, making it perfect for snacking or sharing. Its simplicity and unique texture make it a standout addition to any dessert spread.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 24 thin, crispy chocolate chip cookies (such as two 7-ounce packages of Tate’s Cookies)
- 8 ounces (2 sticks) unsalted butter
- 1 cup packed (213g) light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 12 ounces (2 cups) dark chocolate chips
- Flaky sea salt, for garnish
Directions
Preheat the oven to 350°F.
Line a sheet pan with parchment paper and arrange the cookies on top in a single layer.
In a small saucepan, combine the butter and brown sugar over medium- high heat. Cook until the sugar has dissolved and the mixture is violently bubbling, 5 to 6 minutes. Remove from the heat and stir in the vanilla and kosher salt. Pour over the cookies, using an offset spatula to spread evenly.
Bake for 12 to 15 minutes, until caramelized and the bubbling begins to dissipate. Remove from the oven and immediately scatter the chocolate chips over the top. Let sit for 5 minutes, then using an offset spatula, spread evenly over the cookies.
Garnish with flaky salt, then refrigerate until set, about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
