Cookie Crack is a delicious, rustic dessert that I love to gift or put out at parties. Everyone loves it!

Warning: Seriously addictive. You can’t just have one piece of Cookie Crack. Trust me, I’ve tried. These are the most ridiculously yummy, get-in-my-face-right-now cookies I’ve ever had. Imagine a cookie/brittle/cookie cake, where some pieces are crisp and others are slightly chewy. It’s just too much to even talk about it. I’m literally drooling.

Rolling Out the Cookie Dough

Once the dough is made, place it on a sheet pan lined with parchment paper. Next is the fun part.
Place another piece of parchment over the cookie dough.
Using your hands (or a can! I find a can is easiest to use), smooth out the dough until it’s about 1/4″ thick. I start by using my fingers to press it down, then move onto the can.
Take a can and push it over the parchment paper until the dough is in one even layer. Don’t roll the can, just hold it steady and use it to rub the dough flat.

For picture-perfect presentation (say that 5 times fast!) I like to press a small handful of chocolate chips into the top of the dough before baking. I won’t ever be accused of skimping on the chocolate!

Crack That Cookie!

Now the namesake part of the process…cracking your Cookie Crack! Let it cool completely, then break it into pieces. I like to use my hands so it isn’t too exact or symmetrical. I love the rustic look of this dessert! It’s asymmetrical when you stack it up and I think it’s so pretty.

I’m totally in love with the natural, rustic presentation of this crack. It looks inviting, and it’s perfect to add to your holiday table. People can just grab and go…except they’ll totally be back for more.

More Cookie Desserts

Cookie Crack

Yield: 10 1x

Description

Cookie Crack is a delicious, rustic dessert that I love to gift or put out at parties. Everyone loves it!

Scale

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all purpose flour
1 1/3 cups semi-sweet chocolate chips (reserve some for topping)

Instructions

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
In a large bowl, cream together the butter and sugar on medium speed until smooth. Add the vanilla and salt.
Slowly add the flour and mix until combined. Stir in the chocolate chips.
Place the dough on the parchment lined sheet pan and put another piece of parchment paper on top. Using your fingers begin to press the dough flat (about 1/4 inch thick). Use a heavy can to spread the dough into one even layer. Peel parchment paper off the top and press some extra chocolate chips onto the flattened dough.
Bake 20-25 minutes or until lightly golden brown.
Cool completely, then break into pieces with your hands to create uneven shards of cookie crack.

Notes

Adapted from Susie Fishbein from Kosher by Design Short on Time Cookbook

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