Chocolate Chip Cookie Brittle |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie. Ingredients:
1 cup unsalted butter, melted and cooled |
2 teaspoons pure vanilla extract |
1 cup sugar |
1 teaspoon table salt |
2 cups all-purpose flour |
1 cup unsalted roasted cashews |
1 cup chocolate chips (the author recommends bittersweet, around 60% cacao) |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
3. Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.
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