Cookie Brittle

Cookie Brittle

Attention: This cookie brittle is straight up addictive. It will call you from the counter top all day long and when you go out, you’ll think about it on your way home and feel the need to eat a piece before you even remove your coat. This is that sort of thing. You have been warned.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 teaspoon sea salt
1½ teaspoons almond or vanilla extract
2 cups all-purpose flour
1 cup sliced almonds
1 cup semi-sweet chocolate chips


Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Using a hand or stand mixer, cream the butter, sugar, salt and almond extract together on medium-high speed until nice and fluffy. Reduce the mixer speed to medium-low and add the flour. When the dough has absorbed the dry ingredients, stir in nuts and chocolate chips and mix until they are well distributed.

With your fingers, press dough onto the baking sheet. Dough will completely fill the pan but won’t spread. Bake for 15-20 minutes or until the edges are nice and golden. Remove the baking sheet from the oven and allow to cool for 30 minutes. Then break apart.

Makes about 2 dozen pieces

Recipe hint
Make sure you press the dough as thin as you can–the thinner it is the more glorious it will be. Pop it into the oven and bake until it’s a golden color. Now comes the hard part…waiting until it is totally cool before you break it up into brittle pieces. Lift up the mass and start breaking it up into whatever size pieces you like. After which you can give it away, keep it for yourself or split the difference.

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