Imagine a dessert that perfectly blends the classic comfort of chocolate chip cookies with the irresistible crunch of brittle - a treat so addictive, you'll want to make it again and again! This Chocolate Chip and Pecan Cookie Brittle is not just a recipe, it's a game-changing dessert experience that will transform your baking repertoire. With a golden, crispy texture and a delightful mix of rich chocolate and toasty pecans, this recipe promises to be your new go-to crowd-pleaser that's impossibly easy to make and even easier to devour.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper, ensuring complete coverage of the bottom.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips and chopped pecans, distributing them evenly throughout the dough.
- Spread the cookie dough in an even, thin layer across the prepared baking sheet, aiming for a thickness of about 1/4 inch.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from oven and let cool completely on the baking sheet. The cookie will crisp up as it cools, creating a brittle-like texture.
- Once cooled, break or cut into irregular pieces for serving. Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect creamy base.
- Don't overmix the dough - this can lead to tough, dense cookie brittle.
- Use a rimmed baking sheet and spread the dough as evenly as possible for consistent baking.
- Watch the edges carefully during baking - they should be golden brown but not burnt.
- Allow the brittle to cool completely on the baking sheet to achieve that signature crisp texture.
- For extra flavor, try toasting the pecans before adding them to the dough.
- Store in an airtight container to maintain crunchiness and freshness.
- Experiment with different mix-ins like sea salt, different nuts, or white chocolate chips for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 55mg
