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    Cookie Brittle

    December 6, 2024

    Cookie brittle: an imperfect name—we’re just not sure what else to call them!—for this perfect shortbread-ish chocolate chip cookie bar recipe.

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    cookie brittle triangles on a cookie rack

    Cookie Brittle? Brittle Cookies? Cookie Bars?

    Dessert by any other name tastes as sweet. These gloriously buttery, shortbread-like cookie bars defy definition, yet their simplicity makes them inherently comforting and familiar. With fewer ingredients than their better-known chocolate chip cookie cousin, they’re a breeze to whip up. Last minute dinner party contribution? On-the-fly after school treat? Whatever you need, they’ll be here for you.

    cookie brittle in a white baking sheet with triangles cut out of it

    Cookie Brittle

    OK we’re just going to admit it—we kind of just want to call this recipe “chocolate chip shortbread”, but since the recipe was given to us with the name “cookie brittle”, we’re going to honor that title. However, we *will* say that if you’ve made shortbread before, this ingredient list will be familiar. In fact, these cookies are so simple you likely already have all of this stuff at home now:

    • Unsalted butter
    • White sugar
    • Salt
    • Vanilla extract
    • White flour
    • Semi-sweet chocolate chips
    ingredients for cookie brittle in a mixing bowl
    chocolate chip cookie brittle dough in a mixing bowl
    chocolate chip cookie brittle dough pressed into a baking dish
    cookie brittle baked in a white baking dish

    3 Quick Tips for Perfect Shortbread Bars.

    Bar cookies are naturally pretty easy, but there are a few little tricks to keep in mind when making this recipe to guarantee success. Here’s what to know:

    1. Start with room temperature butter! The only advanced-planning this recipe requires—pull that butter out of the fridge at least 30 minutes before you want to start baking.
    2. Don’t over-mix! Like any butter-based pastry, it’s important not to over-mix the batter. For these cookie brittle triangles, you want that classic, shortbread-like sandy-flakey texture, and achieving that requires having a light hand with the dough.
    3. A few notes on cutting the chocolate chip cookie bars: wait exactly ten minutes after pulling the bars out of the oven before you cut them. If you wait too long, they’ll become really difficult to cut and you’ll risk ending up with a crumbly mess. But, if you don’t wait long enough, the bars will smoosh when you try to cut them. Ten minutes—no more, no less.
    chocolate chip cookie brittle cut into triangles

    Tools You’ll Need:

    Cookies Galore!

    As ubiquitous as they are, it’s easy to overlook the power of a truly great cookie. May we suggest serving a cookie plate at your next dinner party? A warm cookie is all anyone really wants, after all:

    How Does the Cookie (Brittle) Crumble?

    You tell us! If you whip up a batch of these chocolate chip shortbread bar cookies, let us know how you like them. Share a photo on Instagram using the tags @themodernproper and #themodernproper so we can see it! Happy eating!

    cookie brittle cut into triangles on a cooling rack
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    Cookie Brittle

    Updated on December 6, 2024

    • Serves:  24
    • Prep Time:  20 min
    • Cook Time:  25 min
    • Calories:  183
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    Ingredients

    • 1 cup (2 sticks) unsalted butter
    • 1 cup granulated sugar
    • 1 teaspoon sea salt
    • 1 ½ teaspoons vanilla extract
    • 2 cups bleached white flour
    • 1 cup semi-sweet chocolate chips

    Method

    1. Preheat the oven to 350° with a rack in the center position.

    2. In the bowl of a stand mixer, cream the butter, sugar, salt, and vanilla until light and fluffy, 3-5 minutes. Using a wooden spoon or spatula, fold in the flour until fully incorporated, then fold in the chocolate chips.

    3. Press the dough into a 9 x 13-inch baking pan. Bake for 20 to 25 minutes, or until golden on edges, but not too dark.

    4. Remove from the oven and let cool until firm but not too hard to cut, about 10 minutes. Using a sharp knife, cut the cookie brittle into triangles.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 183
    • Protein 1 g
    • Carbohydrates 22 g
    • Total Fat 10 g
    • Dietary Fiber 1 g
    • Cholesterol 20 mg
    • sodium 47 mg
    • Total Sugars 14 g

    Cookie Brittle

    Questions & Reviews

    Join the discussion below.

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    • Lori

      Does it have to be bleached flour?

      The texture will turn out quite different between bleached/unbleached. We prefer bleached in this recipe.

    • Ann

      Can you bake cookie brittle in Pyrex baking dish or ceramic pan?

      Yes but spray or use parchment paper in the pan. Hope you enjoy!

    • Emma

      Currently making this now with gf flour. So thankful no soy or eggs. It says 20-25 minutes but it's been about 40 and no browning on edges. So confused.

      We haven't tested this with gf flour but gf flour can take longer to bake. Hope it all turned out ok Emma!

    • Jennifer

      Good afternoon. I am new to your food blog and excited to try some of your recipes - the first one being Cookie Brittle. You indicate butter, but was curious whether you used unsalted or salted (given the additional 1 tsp of salt later in the recipe). A second question - does it have to be cooked in a metal pan - could I use a glass baking dish (same size)? Thanks so much - looking forward to sending you my update post-baking!

      Hi Jennifer! Good questions. I use salted butter in everything. I guess since people are putting flake salt on everything these days, including baked goods, I don't think it's too much. You can use a baking dish, but your edges will be rounded. But it will work! Enjoy.

    • Doug

      Loved these! Simple and delicious. I doubled the chocolate chips (used a full 12 oz bag). Also cooked in a glass pan. Turned out great! Thank you for the great recipe!

      Thanks Doug, so glad you loved it!

    • Diane

      These are the bomb! So easy! So buttery. I’ll be making these often!

      Thanks Diane! We are so glad you loved them!

    • Emily

      I first tried this recipe several years ago when I was looking for a new addition to my christmas cookie boxes. I wanted something crowd-pleasing like a chocolate chip cookie, but with a twist. This recipe is perfect! Cookie brittle instantly became a go-to and continues to be a favorite that my friends and family ask about year after year. It comes together quickly - I find it's much easier to make when you soften the butter on the counter overnight (put it in bowl if you live in a warm area). I also like to cut them into bars or sticks and serve them with vanilla ice cream.

      Thank you Emily, we are so happy you love this recipe!

    • Jennifer

      Made your Cookie Brittle this afternoon - in a 9 x 13 glass dish. I made sure to steal the outside pieces (extra crispy). The entire family loved it! Thank you for sharing this recipe.

      The best part for sure!