This paleo and vegan chocolate chip cookie brittle is a crisp and crunchy take on an old favorite.
It’s about time for cookies, don’t you think?
If there was ever a month for cookies, it’s certainly December. Not that it’s ever a bad time of year for cookies, but the holidays just bring out the baker in us all. Everyone likes a nice treat around this time of year and with all the parties, brunches and family dinners to attend, a cookie is always welcome.
I for one have been munching on my fair share of chocolate chip cookie brittle this year. If you’ve never had cookie brittle before, it’s a wonderfully thin and crisp take on traditional chocolate chip cookies. It’s a chocolate chip cookie with shortbread-like qualities, but with more snap and crunch and is so simple to make.
The basic recipe is a one bowl number, but from there the possibilities are endless. I like to add chocolate chips and pecans but walnuts and toasted coconut would be quite tasty as well.
The dough is rolled into a big slab and baked until firm and golden around the edges then cut or broken into wedges and chunks that are just perfect for dipping into milk or coffee. It’s essentially a giant cookie in brittle form. You can score the dough before baking like shortbread if you want nice edges or simply tear into the cookie slab with your hands once it cools.
If you’re feeling fancy a drizzle of chocolate makes a nice topping, or cut the brittle into sticks and serve them with a chocolate sauce on the side for dipping.
So if you’re looking for a new cookie to add to your cookie platter this year then give this chocolate chip cookie brittle a try, I promise it won’t be your last batch.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)