Mocha Chocolate Chip Cookie Brittle

I am not usually one for crisp cookies but these cookies were crisp in a good way. Just crisp enough to hold the whole thing together and showcase the whopping 1 lb. of chocolate chunks. I took the cookie brittle idea from A Piece of Cake but was feeling extra devilish so I did a coffee-spiked version. I adore the artsy presentation of all the irregular, jagged cookie pieces beside each other. You could even make them prettier with a drizzle of white chocolate.

They are infinitely adaptable and forgiving. I'm sure if you under-baked them you would get chewy cookies, so there's no excuse not to try making them. Recipe is from Baking with Julia - a book my mom bought for me while she was in New York back in April. I'm still working my way though it but so far so good!



Mocha Chocolate Chip Cookie Brittle
1 jellyroll pan | adapted from Baking with Julia

2 cups unbleached all-purpose flour
2 to 3 tablespoons instant coffee powder (to taste) or cocoa powder if you don't want any coffee flavor
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, chunks
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 pound chocolate chunks (bittersweet, milk, white, or a combo)

1. Preheat the oven to 350 degrees F. Whisk the flour, coffee powder, baking soda and salt together in a medium bowl to blend; set aside.

2. Put the butter in the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat on medium speed until the butter lightens in color. Add the granulated sugar and beat for about 30 seconds, just to blend. Add the brown sugar and beat for another 30 seconds. Add the eggs one at a time, beating for a minute after each addition. The mixture should be light and fluffy; if necessary, beat 1 more minute. Add the vanilla and beat until blended.

3. Turn the mixer speed down to low and add the dry ingredients, mixing until they are incorporated. Remove the bowl from the mixer and clean the paddle and the sides of the bowl with a rubber spatula. Stir in chocolate chunks with the spatula to distribute equally. Line a heavy-duty baking sheet with parchment paper. (If you do not have heavy-duty sheets, double up the pans—these cookies need a heavy sheet so that the bottom doesn’t burn.)

4. Drop mounds of dough onto the lined sheets, leaving 1" of space between them so that the cookies will spread into each other. Bake for 10-12 minutes, rotating pans halfway through. The cookies should have all melted into one big cookie by now. Transfer the whole parchment sheet to cooling racks. Cool to room temperature then break into irregular, brittle-like pieces.

***Alternately: If you want individual cookies, refrigerate dough to chill fully (2 hrs+) then scoop into tablespoon sized mounds and place 2" apart on baking sheet. Bake 10-12 minutes or until centres are slightly soft to the touch. Do not over bake.

Storing: Wrapped in plastic bags or in tins, the cookies will keep at room temperature for 3 days. They can be frozen for up to 2 months and should be thawed at room temperature.