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.