Chocolate chip brittle perfect for parties, gifts
Chocolate Chip and Pecan Cookie Brittle is a quick and easy recipe that takes the familiar chocolate chip cookie to a new level. This addictive treat combines the goodness of chocolate chips with the irresistible crunch of pecans to produce a delectably crispy cookie brittle.
This cookie brittle is perfect for parties, holiday gatherings or anytime when you want a simple recipe that will leave everyone craving for more.
Why you’ll love this recipe
Easy to make: This Chocolate Chip and Pecan Cookie Brittle recipe requires minimal prep work and just a few simple steps, making it perfect for even the most novice bakers.
Minimal cleanup: The brittle dough is mixed in one pot with no electric beaters required, making cleanup a breeze.
Perfectly balanced flavors: The sweetness of the chocolate chips pairs wonderfully with the rich, nutty flavor of pecans, creating a harmonious blend that’s hard to resist.
Great for gifting: Packaged in a decorative tin or cellophane bag, this cookie brittle makes a thoughtful and delicious homemade gift for holidays, birthdays, or special events.
Recipe tips and tricks
Once the flour has been added, it’s best to mix the dough just until the flour is incorporated. The more the dough is mixed, the greater the likelihood of gluten formation, which will tend to make the brittle tough.
I always toast pecans before adding them to a recipe. The reason is that toasting greatly enhances the flavor of the pecans. I spread the pecans on a single layer on a baking sheet and cook them at 350 F for 8 to 10 minutes. I watch carefully to ensure that the pecans don’t overcook.
I learned a long time ago that the best way to ensure consistent results from baking recipes was to weigh the ingredients, especially the flour. The reason is that different measuring techniques can yield different results.
Chula King is the blogger behind Pudgefactor.com.
Chocolate chip and pecan cookie brittle
Serves 14
1 cup (8 ounces, 2 sticks) unsalted butter, melted and cooled
1 cup (7 ounces) granulated sugar 2 teaspoons vanilla extract
1 teaspoon fine sea salt
1 3⁄4 cups plus 2 tablespoons (9 ounces) all-purpose flour
1 cup (6 ounces) toasted pecan pieces 1 cup (6 ounces) mini semi-sweet chocolate chips
Preheat oven to 350 F. Have an ungreased half-sheet pan (roughly 12-by-17 inches) ready for the cookie brittle.
Add sugar and vanilla extract to melted and cooled butter. Whisk together until the mixture thickens. Add salt and flour. Stir with a wooden spoon or spatula just until combined.
Add the mini chocolate chips and toasted pecan pieces; stir to combine. Pour onto an ungreased rimmed baking sheet. Press into a thin, even layer. (See tips)
Bake in preheated 350 F oven for 24 to 25 minutes or until a light golden brown all over. Remove from oven and cool completely. Break into bite-sized pieces. Store in an airtight container for up to a week.