Yummy!!!  Crunchy, buttery, chocolaty, salty and nutty – well, that says it all!  A shortbread version of a Toll House Cookie.  Without eggs and a bit less sweet this is a great alternative to the classic cookie.  So VERY easy to make, and pretty to look at – another great choice for a cookie platter or a hostess gift.  My Aunt Suzi shared this recipe because she loves it.  When I was little she used to bring us canisters of Toll House cookies and boy did I love that (and her!)  Also the way she cut my steak into tiny little pieces without a speck of fat (my mom didn’t get this) – but I digress.  Moving back to the cookie, make them and enjoy!  Might be nice for the Superbowl.

Oh, and so so so good in vanilla ice cream.  Seriously delicious.

toll house kookie brittle (from my Aunt Suzi):

I doubled this – goes fast!

1 cup butter (2 sticks), softened (not melted)
1 1/2 teaspoons vanilla,
1 teaspoon kosher salt
1 cup sugar
2 cups flour
12 oz package of Toll House chocolate chips
3/4 cup finely chopped salted pecans

Preheat oven to 375 degrees.

Combine the butter, vanilla, sugar and salt in the bowl of an electric mixer (or hand held) and blend well with the paddle attachment.  Fully incorporate the sugar into the butter.  I think my aunt may not use a mixer at all…

On the lowest speed or by hand (and I mean with your actual hand) add the flour and chocolate chips.

Press batter onto a parchment lined sheet pan and press so that the dough is about a half inch thick.  Alternately, Press evenly into a 15x10x1 inch baking pan.

Sprinkle the pecans over the dough and press them in so they stick.  If your pecans are unsalted, sprinkle a little sea salt on top of the pecans.

Bake for 20-25 minutes or until nicely golden

Cool and cut into pieces.  Enjoy!

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