Is it a cookie or a brittle? It's the best of both! AND a bloggy award...

A word of warning... these are seriously addictive! Crispy, crunchy, yet so buttery they melt in your mouth. I have already made two batches this week.. I made the first one to bring to work... ya, that didn't happen. As I was taking pics of them for the blog, about half of them disappeared, wonder how that happened? The next morning another good chunk of them disappeared... into my tummy...well, good thing they are amazingly easy to make and don't require many ingredients, don't even need to get out your mixer. I got the recipe from a Nestle Tollhouse cookbook I came across at a used book sale. The brittle turns out as a cross between shortbread, crispy chocolate chip cookies, and yes, a candy brittle. They are the perfect comfort food, crumbly and luscious and reminiscent of so many childhood treats. I mixed them together using a wooden spoon and then my hands. The dough is really crumbly but when you press it into the cookie tray it magically sticks together. Almost a pie dough consistency. Please enjoy these, but consider yourselves warned... any smidgen of self-control you may have will disappear as soon as these come out of the oven, and once they are cooled off, I guarantee they won't last long!

Nestle Tollhouse Cookie Brittle

Adapted from Nestle Tollhouse Cookie Cookbook

Ingredients

1 cup (2 sticks) butter or margarine, softened

2 teaspoons vanilla extract (I just used the cap to measure out two cap fulls, does anybody else do this?)

1 cup sugar

1 teaspoon salt

2 cups flour

1 1/4 cups chocolate chips (use whatever kind you have, semi-sweet, milk, butterscotch, white... possibilities are endless!)

Preheat oven to 350 degrees. Line a cookie pan with parchment paper. Mix the butter and vanilla.

Add in the flour, sugar, salt and chocolate chips, using your hands or a wooden spoon mix it all together until well combined.

The dough will be fairly dry and crumbly. Dump the dough onto lined cookie sheet.

Press it into a thin layer using your hands. Mine didn't completely fill the cookie tray. The thinner you press it, the crispier it will be and the quicker it will cook, so adjust accordingly.

Bake for 20 minutes, check, if edges are lightly brown and center is set, remove from oven. Allow to cool COMPLETELY (this is probably the hardest part, I put the whole tray in the fridge to speed up the process ☺).

Break up into pieces.

Eat, repeat!

Thanks to Miss Marlene from Living a Changed Life for this lovely blog award

Rules:

1 - Post who gave you this award: Marlene! Living a Changed Life - super inspiring, checkity check it out!

2 - Name 10 things you like:

• My dog Lola.... she rocks


• Having three sisters - lifelong best friends!


• Waking up early and being productive


• PEANUT BUTTER!


• Blog comments


• Cage free eggs - never going back after seeing the way hens are kept on big farms... NOT ok!


• COOKIE DOUGH!


• Parchment paper


• FRIENDS


• the weekend!!!!!

3 - Give this award to 10 other people and notify them with a comment. - These are blogs/people I love love love...

• Purple Chocolate Home


• Scrambled Hen Fruit


• Little Miss Married


• Indigo Sugar Spectrum


• Maple and Mud


• Two Monkeys Miami


• Not So Humble Pie


• Mommie Cooks


• Under the Table and Dreaming


• Sister's Cafe

Have a fabulous weekend!