Warning: Seriously addictive.
You can’t just have one piece. Trust me, I’ve tried. Then again, I’m not the best person to ask just to eat one cookie. But seriously, 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, while others are slightly chewy. It’s just too much even talking about it. I’m literally drooling.
Good one Laney.
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 and using your hands or a can, smooth out the dough until it looks like this.
I start by using my fingers to press it down, then I take a heavy can and rub 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.
I’m totally in love with the natural, rustic presentation of this crack.
Except they’ll be back for more.
This recipe makes a decent amount, so it’s another great time to divide and conquer for your holiday baking list.
Go on.. Get crackin.
- 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
- 10 ounces semi-sweet chocolate chips
1) Preheat the oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
2) In a large bowl, cream together the butter and sugar on medium speed until smooth. Add the vanilla and salt.
3) Slowly add the flour and mix until combined. Stir in the chocolate chips.
4) 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. Use a heavy can to spread the dough into one even layer.
5) Bake 20-25 minutes or until golden brown.
6) Cool completely, then break into pieces with your hands to create uneven shards of cookie crack.
Adapted from Susie Fishbein from Kosher by Design Short on Time Cookbook