Chocolate chip cookie brittle breaks in the new year

Want a treat to nibble on New Year's Day? This sweet-salty indulgence may be just the ticket.

If you prefer crisp and buttery cookies over the plump, cakey versions, this cookie brittle could be for you. The tasty shards use a just-right amount of chocolate; it's distributed more plentifully because the dark chocolate is chopped, not in the form of chips. Chopping offers thin splinters of chocolate along with small chunks. More is better.

The dough is patted onto a standard sheet pan, producing a thin, even layer. Flaky salt, such as Maldon, is judiciously sprinkled on the dough before it is baked, rounding out the cookie's sweetness in an appealing way. Once cooled, the cookies are broken into uneven pieces. Store them in an airtight container up to four days.

Chocolate chip cookie brittle

Yield: About 10servings

INGREDIENTS

Nonstick cooking spray

11/4 cups (21/2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar 1tablespoon pure vanilla extract 1/2 teaspoon kosher salt, see cook's notes 2 cups all-purpose flour

1 1/2 cups chopped dark chocolate; see cook's notes

1teaspoon flaky salt, such as Maldon Cook's notes: Use a sheet pan that is 18 by 13inches. This is the standard size for a rimmed baking sheet; if you're buying in a restaurant supply store, these are often referred to as half sheets. If using table salt rather than kosher salt, use a little less. I use a portion of the large block (17.6 ounces) of dark Belgian chocolate sold at Trader Joe's.

PROCEDURE

1. Adjust oven rack to middle position and

PHOTO BY CATHY THOMAS Source: Adapted from “Sheet Pan Sweets,” by Molly Gilbert (Union Square, $22.95) Shards of chocolate chip cookie brittle can be stored in an airtight container for up to four days. Chopping the chocolate before baking distributes it more evenly. preheat to 375 degrees. Grease a standard sheet pan with nonstick spray (see cook's notes). 2. In the large bowl of a stand mixer, using the paddle attachment (or a large bowl with a handheld electric mixer), cream together butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes on medium speed. Add vanilla and salt; beat to combine, scaping down sides of bowl with a silicone or rubber spatula if needed. 3. Add flour in two batches, mixing on medium-low speed between additions. Add chocolate and mix to combine. 4. Transfer the dough to the prepared sheet pan (I find it easier if the dough is added in 4 clumps, about 3 inches from each corner). Roll up your sleeves. Use lightly greased hands to press the dough evenly into the pan (this requires some patience), spreading it to corners and sides. I lightly grease my hands with the wrappers from the butter used in the recipe, since a little butter usually remains on the paper. Sprinkle the top with flaky salt. 5. Bake 18-20 minutes, until deeply golden. Cool completely in pan set on cooking rack, about 30minutes. Break brittle into uneven shards.