Pecan-Chocolate Chip Cookie Brittle
We went to my parents last weekend and among many other things I skimmed through my mom's cookbook library. As I drove the hour and a half to their house listening to Sid the Science Kid in the backseat, I daydreamed of having time to browse tons and tons of recipes and find a perfect one to share for the 12 Weeks of Christmas Cookies. Come to find out this daydream left a little bit of information out. In my daydream I did not see my toddler having a weekend that resembled something out of The Exorcist. Apparently, teething will cause this type of behavior. Basically, the only thing that was missing was the spinning of the head and pea soup. I swear each tooth that comes in is worse than the last...Okay on to the cookies. I was unable to wrap myself in tons and tons of recipes, however I did find one special cookie recipe... Pecan-Chocolate Chip Cookie Brittle! I've seen a lot of cookie recipes but I had never seen anything about a cookie brittle...I had to try it! It was great! All the glory of fresh homemade cookies with none of the fuss of individual cookies...love it! Like last week, I'll keep this one for the unexpected moments!
Likes: very quick, no measuring out each cookies, no waiting it the kitchen for several batches to bake, no waiting for butter to soften
Dislikes: I just can't seem to find any... Oh yum yum yummy...
Pecan-Chocolate Chip Cookie Brittle
Makes 1-2 dozen cookie pieces depending on the size you break them
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, melted & cooled slightly
1/2 cup sugar
1/3 cup brown sugar
1 tsp. vanilla
1 cup semi sweet mini chocolate chips
1 cup pecan pieces, toasted
1/2 cup flaked coconut, toasted
Combine the first 4 ingredients, set aside.
Stir together butter & next 3 ingredients in a large bowl, add flour mixture, stirring until smooth.
Stir in chocolate chips, pecans, and coconut. (Dough will look crumbly) Press dough evenly into a lightly greased 15x10" jelly roll pan, pressing almost to edges.
Bake at 350 degrees for 19 minutes or until lightly browned and cookie "slab" seems crisp.
Cool completely in pan. Break into pieces.
*You can toast pecan pieces and coconut in the same pan at 350 degrees for 8 minutes.
What else is goin' on?
This week: crafts, cakes, cupcakes, cake pops all for my friend's daughter's birthday... look for pictures & recipes the next few days!
Next week: It's time to start preparing for Thanksgiving... pies, pies, and more pies! I'll be sharing all the recipes with you!!
Want more cookie recipes? Click below!
