Objectively, the standard chocolate chip drop cookie is pretty easy to make.
Can you imagine if even those parts were easier?
With cookie brittle, you might finally say frig off!
to softening butter and scooping 48 stupid balls of dough.
Its the I-dont-care-leave-me-alone dessert, and its dead simple to make.
Theres no more parsing of texture preference, I like slightly chewy.
No, it should be soft.
Forget it, everyones getting crunchy.
The key to making cookie brittle perfectly crisp is eliminating the aerated butter and the eggs.
In most many recipes, the fat is softened, then granulated sugar is added.
The recipe instructions will usually say cream the butter or blend until light and fluffy.
This makes the final texture of the cookie fluffier and softer.
Cookie brittle indulges your deepest desires to reject all that.
Instead, you get to do the thing you always want to do: Melt the butter.
The first step is to throw all the butter into the microwave and nuke it.
Instead of adding air pockets, the sugar will partially dissolve in the butters now available water.
Oh, and the, start with room temperature eggs thing.
Dont worry about that anymore either.
The final, truly magnificent part of cookie brittle that ultimately makes it the I-dont-care-leave-me-alone dessert is the shaping.
Youll end up with a moist crumbly dough, something of a shortbread in cosplay.
The dough is simply smashed flat onto the cookie sheet.
Any shape you like, just keep it flat for even baking.
Make one rectangular plank or make two ovals.
Amoeba shapes are welcome too.
Youre eventually breaking it into shards so do what you want.
The following recipe is a crowd-pleasing chocolate chip brittle.
Its great as an after dinner nibble, and makes for a lovely gift.
Try your hand at oatmeal raisin brittle, or an orange cranberry cookie brittle.
Stir in finely chopped pecans, or be a rebel andtry something savory.
This dough comes together in less than 10 minutes.
Before breaking your brittle, be sure its completely cooled, or even cold.
If not, the cookie will still be flexible.
Pack leftover brittle in an airtight container for up to a week.
For longer storage, pop the container into the freezer.
Line a sheet pan with parchment paper.
Stir the first five ingredients together in a medium-sized mixing bowl.
Add the flour and chocolate chips, and stir until completely combined.
The mixture will be crumbly and moist.
Dump the dough onto the sheet pan and smash it down until its about a 14-inch thick.
Bake at 350F for 20-25 minutes.
Cool on a sheet pan for five minutes.
Slide the parchment onto a cooling rack and then slide the parchment out from under the cookie.
Coolcompletely, about 45 minutes.
Snap the cookie into small, jagged pieces before serving.
