Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, May 1, 2008

In the Cookie Jar -- Chocolate Chip Cookie Brittle

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In all my years of parenting (o.k., I'm not a grandma, but I have raised one to adulthood), I have never used a cookie jar. Gasp! In fact, if I delved way down deep into my subconscious (which I usually avoid doing at all cost), I would say that I probably thought that having a cookie jar would actually encouraged the consumption of cookies. Frankly, my kids eat enough cookies without putting a jar full of them in plain sight.

But recently, (in my old age) I parked a cookie jar on my kitchen counter (a clear one no less where you can actually
see the contents), and I believe that it has had the reverse effect. I believe (and I could be totally off here, because this is no scientific experiment) that because they can see the cookies, and know that they are still there, they do not feel compelled to stuff them in their mouths all at once.

And since I have, for the past few weeks, kept that cookie jar filled with homemade cookies, for at least the majority of the time, I thought I'd make "In the Cookie Jar" a regular sort of thing around here. After all, it is my blog. :o)

My first edition is Chocolate Chip Cookie Brittle. I found this recipe a few years ago in a copy of
Every Day Food magazine. I think it was fairly new magazine back then, and this is one recipe that I found there that I have really used quite a bit. My kids love cookie brittle. Really, who wouldn't -- butter, sugar, chocolate? And it's such a cinch to make that if you have the ingredients, you'll have "cookies" in no time at all. But, this is one cookie that breaks my rule (no pun intended), the baker does not get to eat all the broken ones!



Chocolate Chip Cookie Brittle

¾ c. unsalted butter, room temp.
1 c.sugar
½ t. salt
½ t. vanilla
2 c. flour
1 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F.
Line a 10x15 pan with parchment.
With an electric mixer, cream butter and sugar until light and fluffy.
Beat in salt and vanilla.
Reduce speed to low and mix in flour (dough will be crumbly).
Stir in chocolate chips.

See? Very crumbly.





Press mixture evenly onto prepared sheet.


Before baking.


Bake until golden brown about 20 minutes.
Cool in pan 5 minutes then transfer to wire rack.
When completely cool, break into pieces.


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2 comments:

Rebecca said...

My goodness, that looks delicious! Kind of makes the juice fast I have been trying all the less fun! :)

scmom (Barbara) said...

A juice fast? You poor thing!