We love a good cookie in our house. Crunchy on the outside, soft in the middle. I have a handful of recipes that I come back to when we’re in the mood to bake a batch. Sometimes we go for molasses cookies other times cookie bars, but sometimes nothing beats a good chocolate chip cookie.
Recently, I was introduced to Softer than Brittle and was sent a few sample bags to tryout. I have a soft spot for brittle so I was intrigued by this simple 6-7 ingredient vegan brittle. There aren’t any odd preservatives, just simple ingredients you can read. These are also dairy and gluten free.
So when I whipped up a batch of cookies last week, we decided to shake up our cookie recipe and add in some Softer than Brittle to the mix. I decided it would likely add an extra element of flavor to the cookies. We went for it!
We rounded up all of our ingredients and got to work.
For this recipe we soften the butter to almost melted but not a hot melted. If you get it too warm, it’ll cook your egg when you combine them. Cream the butter and the egg together with the brown sugar (you can split up your brown sugar in half and do white sugar but I’ve found the brown sugar makes the cookies softer). Next you’ll add in the vanilla.
In your dry bowl mix your flour , salt, and baking soda. All purpose flour works great but we’ve been using Einkorn as much as we can. We’ve been enjoying this ancient grain for a while because it has a lower gluten content. Einkorn has 14 chromosomes which is easier for our gut to digest. Modern hybridized wheat contains 42 chromosomes which makes it harder for our bodies to digest. Truly though, all-purpose works great for this too. We also opt for Himalayan sea salt instead of iodized. Again, completely a personal preference.
Mix the dry and wet ingredients together until you have a nice soft consistency. You’ll then add in your chocolate chips of choice and chopped pieces of the softer than brittle and gently mix them in on low – or fold them in if you’re mixing by hand.
You’ll then roll your cookie dough into balls.
This recipe is going to make around 12 cookies. You’re going to bake these at 350* for around 10 minutes. Pull them out at around 10 minutes and let them sit on the pan for around 3-5 minutes to carry over cook without additional browning.
Then? Enjoy! Our cookies turned out soft and delicious! The Softer than Brittle was a nice flavor addition. We used a little bit of all 4 flavors so we had a variety of nuts in our cookies which we enjoyed.
- 1/2 c Butter (softened)
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 c flour - Einkorn or All Purpose
- 1/2 tsp baking soda
- 1/2 chocolate chips
- 1/3 cup Softer than Brittle
- Soften butter until liquid but not warm. This takes about 30 seconds in the microwave. Stir until a cool liquid. Add in the egg and brown sugar.
- Add in your flour, salt, and baking soda slowly to the wet mixture until a nice soft, almost crumbly texture.
- Fold in chocolate chips and Softer than Brittle chunks.
- Bake at 350* for 10 minutes.