Chocolate Chip Cookie Brittle

Ingredients:

• Nonstick baking spray
• 1 and 1/4 cups unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tablespoon pure vanilla
• 1 teaspoon kosher salt
•  2 cups all-purpose flour
• 1 and 1/2 cups chopped dark chocolate
• 1 tablespoon flaky sea salt

Instructions:

1. Preheat the oven to 375 degrees F. Grease a sheet pan with the baking spray.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the vanilla and salt and beat to combine. With the mixer on low speed, stir in the flour, then the chopped chocolate, until the dough just comes together.
3. Transfer the dough to the unprepared pan. Use lightly greased hands to press the dough evenly into the pan, all the way to the corners. Sprinkle the flaky sea salt generously over the top. Bake the brittle for 18 to 20 minutes, until deeply golden. Allow the brittle to cool completely in the pan, about 30 minutes.
4. Break the brittle into uneven shards. Store in an airtight container at room temperature for up to 5 days!