Pecan-Chocolate Chip Cookie Brittle

Pecan-Chocolate Chip Cookie Brittle Recipe
Oxmoor House
This recipe is called "brittle" because it's a big slab of crisp chocolate chip cookie that you break into irregular pieces after it bakes. Package in a cookie jar or in a decorative tin for a festive and sweet twist on chocolate chip cookies.
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Yield:

1 to 2 dozen cookie pieces

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 19 Minutes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted and cooled slightly
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate mini-morsels
1 cup pecan pieces, toasted (see note)
1/2 cup sweetened flaked coconut, toasted (see note)

Preparation

Combine first 4 ingredients; set aside.

Stir together butter and next 3 ingredients in a large bowl; add flour mixture, stirring until smooth. Stir in chocolate morsels, pecans, and coconut. (Dough will look crumbly.)

Press dough evenly into a 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.

Note:

Christmas with Southern Living 2007

June 2007
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