See more
Oxmoor House Photo by: Oxmoor House

Pecan-Chocolate Chip Cookie Brittle

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.

Oxmoor House JUNE 2007

  • Yield: 1 to 2 dozen cookie pieces
  • Cook time:19 Minutes
  • Prep time:17 Minutes


  • 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)


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.


Go to full version of

Pecan-Chocolate Chip Cookie Brittle recipe