CHOCOLATE COOKIE BRITTLE
A chewy chocolate chip cookie.
Provided by lvkathryn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 55m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
- Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
- Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g
PECAN CHOCOLATE CHIP COOKIE BRITTLE
Chocolate chips, pecans and coconut come together in this delicious dessert that is a cross between brittle candy and a cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
- In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
- Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into pieces.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg
COOKIE BRITTLE
"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.
Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE BRITTLE
Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says "It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie." http://bit.ly/stfDF
Provided by DrGaellon
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
- Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 307.9, Fat 18.8, SaturatedFat 10, Cholesterol 30.5, Sodium 203.2, Carbohydrate 33.9, Fiber 1.3, Sugar 18.8, Protein 3.5
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- Position a rack in the center of the oven and preheat the oven to 350 ̊F. Have ready a rimmed 12×17-inch baking sheet.
- In a large heatproof bowl, combine the butter and sugar. Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes (alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil).
- Remove the bowl from the microwave (or the saucepan from the heat) and whisk until the butter is completely melted. Let cool for 5 minutes. Whisk again continuously for 1 minute, or until the mixture is thickened and smooth and no longer appears separated. Whisk in the vanilla extract and salt. Stir in the flour until well incorporated. Stir in half of the nuts.
- Turn out the dough onto the sheet pan and pat it into a very thin, even layer with your hands (it won't look as if you'll be able to fill the entire pan, but you will--just keep on patting and spreading out the dough all the way to the edges of the pan. Use an offset spatula to give the dough a smooth finish. Sprinkle the chocolate chips and the remaining chopped nuts over the dough and press them lightly into it with your hands.
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5/5 (3)Calories 192 per servingCategory Dessert
- In a large bowl, use an electric mixer to combine the butter, sugar, vanilla and salt. Gradually beat in the flour. The mixture will be crumbly, but keep mixing and you will begin to see the dough come together in clumps. That's the consistency you're looking for. Set the mixer aside and stir in 1 1/2 cups of the chocolate chips and the nuts. Use clean hands to press the dough into a 15x10-inch jelly roll pan (rimmed baking sheet). Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
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