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5 from 1 vote

Brownie Brittle Chocolate Chip Cookies


  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup butter at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla
  • 4 oz one bag brownie brittle, crushed
  • 10.5 oz milk chocolate chips


  • Stir the flour, baking soda, cornstarch, and salt together in a small bowl and set aside.
  • In a large bowl, cream the butter and sugars together until no lumps remain.
  • Add egg. egg yolk, and vanilla. Mix well.
  • Add the dry ingredients to the wet ingredients and mix together.
  • Gently fold in the brownie brittle making sure to not crush it too small.
  • Cover and place in fridge for at least 2 hours, preferably over night.
  • *When ready to bake*
  • Preheat oven to 350°
  • Take the dough out of the fridge and scoop onto parchment lined cookie sheet.
  • Top each mound of dough with 9-12 chocolate chips. Or as many as you want.
  • Bake for 9-11 min. Do not over-bake. They will look underdone and that's okay.
  • Let cool on cookie sheet for 10 min and then move to a wire rack to completely cool.
  • Repeat until all dough is used.