Hi friends! We’re kicking off this year’s 12 days of cookies with chocolate chip cookie brittle! I admit that I haven’t been baking as much, but that doesn’t stop me from making sure I’ll do my 12 days of cookies this year…. even if I’m 32 weeks pregnant with a toddler.
This little gal is always in the kitchen when I am. She’s curious about all of the things inside the cabinets and to see what I’m up to. See that little cupcake set hanging behind her? She found it in my baking drawer and insists that that’s where it belongs– hung on display for her to see. I don’t blame her– they’re darn cute cupcake wrappers!
This is the first time I’ve had her actually watch the whole baking process with me. She sat up on the counter and watched the KitchenAid whirl. She loved it, even if it did scare her at first (seriously, when did she become such a scaredy cat from everything?!)
This recipe was crazy easy. It doesn’t even have any eggs! I think I’m going to make this again to put in my Christmas boxes this year. It’s even pretty straight out of the oven, right before it’s broken into a million pieces.
For those that like crispy cookies or the edges of cookies in general, these are your jam. Make them ASAP. You won’t regret it. 
They’re easy to munch on and will disappear within minutes.
I had to put them away otherwise my DH and I would have finished the whole batch. 
I hope you’ll stick around to see the other 11 days of cookies before Christmas comes!
Recipe from Cookies and Cups.
Ingredients
- 14 tablespoons butter, cubed (It's 7/8 of a cup, if you're curious)
- 1 cup Turbinado Sugar
- 2 teaspoons vanilla
- 1 teaspoon salt
- 2 cups all purpose flour
- 1/2 cup chopped pecans
- 1 cup semi sweet chocolate chips
Directions
- Preheat your oven to 350°F.
- Set aside a large (12×17) rimmed baking sheet.
- In a medium pan over medium heat, combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat. Don't let the mixture boil.
- Cool for 5 minutes and then whisk mixture again for 1 minute.
- Whisk in the vanilla and the salt.
- Stir in the flour until the dough forms and then stir in the pecans and chocolate chips.
- Press and spread the dough on the baking sheet all the way to the edges. You want it to be thin.
- Bake for 25 minutes, turning the pan around half way through.
- Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
- Break the brittle into pieces.
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