Sunday, April 14, 2019
PECAN CHOCOLATE CHIP COOKIE BRITTLE: National Pecan Day!
Who doesn't love a good cookie brittle? Crisp chocolate chip cookies that break into pieces after baking! You can change the taste of this cookie brittle with the type of chocolate mini-chips you use.
PECAN CHOCOLATE CHIP COOKIE BRITTLE
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tsp pure vanilla extract
1 cup semisweet mini chocolate chips
1 cup pecan pieces, toasted
1/2 cup sweetened flaked coconut, toasted
Combine first 4 ingredients; set aside.
Stir together butter and next 3 ingredients in large bowl; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans, and coconut. (Dough will look crumbly.)
Press dough evenly into lightly greased 15" x 10" jelly-roll pan, pressing almost to edges.
Bake at 350° for 19 minutes or until lightly browned and cookie "slab" seems crisp. Cool completely in pan.
Break cookie into pieces.
Note: You can toast pecan pieces and coconut in the same pan at 350° for 8 minutes.