MyRecipes.com. It first appeared in Southern Living in 2007 and was from Oxmoor House. This Pecan Chocolate Chip Cookie Brittle is great for holiday giving, but really you can make an enjoy this any time. Who doesn't love a 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 butter, melted and cooled slightly
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tsp Madagascar vanilla extract
1 cup semisweet chocolate mini 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.
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