Friday, January 15, 2010
Have you ever seen the show Crossroads? It's really great. A country artist and an artist from another musical genre are paired, and they blend their styles to come up with something even better, in some cases, than what they're originally known for. (For example: Alison Krauss and Robert Plant's Raising Sand. Go listen. I'll wait.)
That's kind of what I got with this recipe. I had never heard of something so wonderful as Chocolate Chip Cookie Brittle - a cross between a cookie and a piece of candy - but a quick Google search showed me that a lot of you are already in on the act. I'm unsurprisingly late to the party, but better late than never, right? There is no scooping involved, which is nice. And the dough is very crumbly; I expected the outcome to be a chocolate-chip shortbread, which flavor-wise it's exactly that because of the butter. But at the same time it's ... brittle. It's crackly. It's not really sandy like shortbread, and it's certainly a bit sweeter, and it's so good. It's got a great texture: crunchy bits of cookie with smooth bits of chocolate in every bite. It won't satisfy a chocolate-chip-cookie craving, but it will definitely hit your dessert sweet spot.
Chocolate Chip Cookie Brittle
Adapted from Everyday Food, via Bless Us O Lord
3/4 cup unsalted butter, room temperature
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Line a 10x15 baking sheet with parchment paper. (I used a 12x17 sheet.)
3. Cream butter and sugar until light and fluffy, about three minutes. Add salt and vanilla and mix well. Reduce speed to low and mix in flour. (Dough will be crumbly.) Stir in chocolate chips.
4. Press mixture onto prepared baking sheet.
5. Bake about 20 minutes. Cool on pan 5 minutes then transfer to wire rack to cool completely. Break into pieces and serve.