Pecan-Chocolate Chip Cookie Brittle |
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Prep Time: 17 Minutes Cook Time: 19 Minutes |
Ready In: 36 Minutes Servings: 1 |
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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. 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) |
Directions:
1. Combine first 4 ingredients; set aside.
2. 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.)
3. Press dough evenly into a lightly greased 15 x 10 jelly-roll pan, pressing almost to edges.
4. Bake at 350° for 19 minutes or until lightly browned and cookie slab seems crisp. Cool completely in pan. Break cookie into pieces.
5. Note: You can toast pecan pieces and coconut in the same pan at 350° for 8 minutes.
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