Sunday, April 14, 2019

PECAN CHOCOLATE CHIP COOKIE BRITTLE: National Pecan Day!

Today is National Pecan Day. You can make Chocolate Chip Pecan Cookies or a Chocolate Pecan Pie, but for today's food holiday, I'm making Pecan Chocolate Chip Cookie Brittle. Yum! This recipe first appeared in Southern Living in 2007 and is from Oxmoor House.

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

Ingredients
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

Directions
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.

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