Cookie Brittle

I bake way too much. It helps me relax and get my thoughts together. For some people it's exercising (I wish) or cleaning or computer games. For me, it's baking. I know it's not healthy to eat so many sweets and I try to cut back, but my week doesn't feel complete if I don't bake at least a little something. This weekend we were busy outside most of the time. Today we finished about 4 so I thought I would make some cookie brittle. I can't remember where I first saw this recipe. It was going around the internet for awhile and I added it to my computer's sticky notes. The recipe is great because you can add whatever you have in the cabinet. I've made it with just chocolate chips before. Today I used toffee bits and mini-chocolate chips. It's different from anything else cookie-esque I've had before but it's addictive.

Chocolate Chip Cookie Brittle

1 cup unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

1 cup sugar

1 teaspoon salt

2 cups all-purpose flour

1 cup toffee bits

1 cup mini-chocolate chips

Preheat the oven to 350 degrees. Pour the melted butter into a bowl and add in the vanilla. Add the sugar, salt and flour and mix. The mixture will be crumbly. Stir in the toffee and chocolate chips. Press the mixture in a thin, even layer onto an ungreased cookie sheet. Try to get it as thin as possible - about the height of a chocolate chip. You might not fill the entire sheet with the dough.

Bake for 23-25 minutes, until light golden brown. Let cool completely before breaking into whatever sized pieces you desire. Store in an airtight container at room temperature.