Cookie Brittle

Story by Holly
Cookie Brittle
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I am a sucker for any dessert that has a good amount of butter. The more flaky and crumbly, the better. And so it's no surprise that most of my favorite treats come in the form of something with a good pie crust or a shortbread cookie. Oh, shortbread cookies, they're my jam. Don't get me wrong, I absolutely love a good chewy cookie with slightly crisp edges, but I would rather indulge in a shortbread cookie any day of the week. The first time I tried this chocolate chip-filled shortbread cookie I fell hard. It's the best of everything to me. Buttery, chocolatey and beautifully simple. Recipes don't get much better than that, unless perhaps they come with a good story of being passed down generation after generation (somehow those recipes always taste best). Luckily for you, this recipe is just that. Passed down now through three generation and currently being shared and taught to the fourth, how entirely wonderful.

It's the best of everything to me. Buttery, chocolatey and beautifully simple.

Cookie Brittle

Because we love these kinds of things, Natalie and I have been discussing the idea of using our Instagram as a platform for our followers to share their beloved family recipes for some time now. We are so excited by the idea of picking our favorites and highlighting them amongst The Modern Proper recipe collection, because we are firm believers that recipes are meant to be shared. If you've found a good thing, why not pass on the love and watch it nourish the souls and bodies of others? It's why we love what we do, and if you're of a similar mind we want to partner with you to spread the recipe love!

Cookie Brittle

My lovely friend Emily, who first introduced me to this shortbread, shared that “Cookie Brittle” was her mom’s go-to treat and remembers it fondly from her childhood at birthday parties, holidays and family gatherings. She has many nostalgic memories of being by her mom’s side while she rhythmically and neatly followed the recipe she knew by heart.

Cookie Brittle

Emily’s mother Terri got the recipe from Nanny, Emily’s Australian grandmother, who said it was from Nestle (remind you of a certain Friends episode, anyone?). And while the recipe hasn't changed in all these years, the method has been perfected by the Schrater family, turning it into something extraordinary. When Emily heard I was making the shortbread, she checked in to see how it went, because people always “accuse (her mom) of giving them the wrong recipe because it never turns out like hers.”

I can happily report that the cookie brittle turned out just as flaky and delicious as I remember it when Emily first shared it with me. Seriously just so good. If you're like me and buttery desserts full of love and nostalgia (even if it's borrowed) are your thing, you must try this. And, be on the lookout in future posts on how you can share your favorite family recipes. More deliciousness, more love, more happiness all around, why not?

Cookie Brittle

Cookie Brittle

Serves 24


1 cup butter
1 cup sugar
1 tsp salt
1 1/2 tsp vanilla extract
2 cups bleached white flour
1 cup semi-sweet chocolate chips


Heat oven to 350°

Using a hand held or stand mixer, cream together the butter, sugar, salt and vanilla until light and fluffy. Using a wooden spoon or spatula, stir the flour in by hand. When it's fully incorporated, stir in the chocolate chips. 

Pour cookie dough into a 9 X13 metal baking pan. Press dough very, very, very firmly until the top is silky smooth.  

Bake for 20-25 minutes until slightly golden on edges. Cool for 10 minutes then cut into triangles with a sharp knife. If you wait too long they are too difficult to cut, any shorter they will smoosh.