FODMAP IT!™ Chocolate Chip Cookie Brittle
Sometimes you want chocolate chip cookies, but the idea of portioning out all those individual cookies seems like too much of a chore. Enter Chocolate Chip Cookie Brittle. I came across this recipe on Food 52 and as soon as I saw the simple technique and that it was originally from Shauna Server, I was hooked.
I have been a fan of hers for years, having profiled her on Bakepedia, and this recipe was right up my alley. It combined an easy technique and chocolate. Sold!
Make it Low FODMAP
The original wasn’t gluten-free so that was basically what was needed for our purposes. If you can make chocolate chip cookies – or even if you have never made chocolate chip cookies – you can make this Chocolate Chip Cookie Brittle.
Basically this is a chocolate chip cookie dough, made without eggs, and the dough is pressed into a rimmed sheet pan. Baked all in one big slab until golden brown, the giant cookie is then broken into smaller slabs for individual servings – mini slabs as it were.
The sugar called for is turbinado, which you can read more about in our article on Sugar. It has a slightly beige color, a coarser texture and a bit of a brown sugar, molasses flavor that truly makes this Chocolate Chip Cookie Brittle recipe a standout.
Do not substitute white sugar, as the results will pale in comparison – in every way! Regular brown sugar won’t do the trick, either.
You will note that there is no pan prep for this recipe. I am not asking you to line the pan with parchment paper and I am not recommending that you coat the pan with nonstick spray. The directions are not a mistake.
There is enough butter in the recipe to keep the slab from sticking and the direct contact with the pan will bring a desired caramelization and browning of the cookie brittle.
You can add nuts or leave these simply chip-filled, as the images show. In the Tips section I explain how to create some with nuts, if you want that option.
FODMAP IT!™ Chocolate Chip Cookie Brittle
This recipe for Low FODMAP Chocolate Chip Cookie Brittle is even easier to make than classic chocolate chip cookies. Just watch your serving sizes!
Low FODMAP Serving Size Info: Makes one huge slab of chocolate chip cookie brittle; about 36 servings
- 3/4 cup (170 g) plus 2 tablespoons (1 1/2 sticks plus 2 tablespoons) unsalted butter, cut into pieces
- 1 cup (198 g) turbinado sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 8- ounces (225 g) semisweet or bittersweet chocolate chips or morsels
Poasition rack in center of oven. Preheat oven to 350°F (180°C). Place butter in a large microwave safe bowl and microwave in short bursts until butter is softened and melty, but not completely melted. Remove from microwave and whisk in turbinado, vanilla and salt until well blended. Stir in flour until well combined.
- Scrape dough onto a rimmed half-sheet baking pan and pat it into a thin layer with your fingers. The amount of batter will seem scant, like it won’t cover the pan, but it will. Just keep patting it in. Scatter the chocolate chips over the cookie dough and gently press them into the dough to adhere.
- Bake until golden brown, about 15 to 20 minutes. Cool pan on rack.
- Use a spatula to pry up a corner of the brittle; it should come up easily. If it breaks, don’t worry as you are about to break it up anyway! Simply place the brittle on a cutting board and use your hands or a chef’s knife to create smaller pieces. Store in an airtight container at room temperature for up to 4 days.
- If you are a walnut fan you can certainly add them and I have a preferred method. Have 4-ounces (115 g) of toasted chopped walnuts on hand. After you press the dough into the pan, press the walnuts into half of the dough. Just divide the dough visually as it sits in the pan. Then scatter the chocolate chips over all and gently press in. This way you end up with some brittle with nuts and some without. This would not be suitable to serve to those with nut allergies as the nuts are too close to the chocolate-chips-only side and present a cross-contamination situation.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.