Toll House Cookie Brittle

by Rebekahcooked up on December 7, 2011

Recipes like this are why they call it “the most wonderful time of the year.”

The recipe for this is surprisingly simple. It’s basically the Tollhouse chocolate chip cookie recipe but with the fats-to-flour ratio amped up and no leavening agents, which give is it a more candy-like texture. Cookies… except in brittle form. So dunkable. Where’s my coffee?

Here’s what you need. You can find the recipe we adapted it from here.

1 c. butter
1 1/2 tsp. vanilla
1 tsp. salt
1 c. sugar
2 c. flour
12 oz. chocolate chips

Cream the butter, sugar, vanilla and salt with a mixer, and then stir in the flour. Add the chocolate chips last.

Grease a 15×10 (ish) pan and press the cookie dough into it so it’s all the same thickness.

Bake for 25 minutes at 375 degrees and break apart into pieces after allowing it to cool. Try not to eat them all as you break them apart. I guarantee you’ll eat a few, though.


  1. Perfect for the holiday season! Looks delicious and will be trying it!

    Comment by Kelly Keys — December 7, 2011 at 1:02 pm

  2. My Mother started baking these over 45 years ago. We lost the recipe for about 25 years and recovered it 5 years ago. Even Nestle couldn’t locate the recipe even though it was on the back of their packaging. When they originally published it was named Kookie Brittle. It is a family favorite. The only thing I do differently is add one cup chopped pecans and I use half as much chocolate. This is wonderful!

    Comment by Mary — August 24, 2013 at 9:35 am

  3. […] Well, last week was my director’s birthday.  He was turning the big 4-0.  And to make myself look better than everyone else contribute to his birthday feast, I decided to make one of our family’s favorite treats…this Chocolate Chip Cookie Brittle, originally from PDX Food Love. […]

    Pingback by Chocolate Chip Cookie Brittle ~ Crunchy Goodness #SundaySupper! | Juanita's Cocina — September 29, 2013 at 6:41 am

  4. you top it with coconut

    Comment by Anonymous — December 17, 2016 at 7:07 pm

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