Move over, biscotti, cookie brittle is here. This crunchy cookie is the ideal cookie to dip in coffee or milk. The brown butter gives a rich, deep, toffee flavor, and each piece is loaded with toasted pecans. A sprinkling of sea salt on top balances the sweetness. These are perfect for filling Christmas gift bags.
Current situation in Mississippi: high volumes of cold, like highs in the 40’s kind of cold.
[Northerners, trust us when we say that we are barely handling all this extreme weather. We’re giddy, we’re scared, we have a lot of emotions that we can’t even explain, and we are buying up all the milk and bread at the store.]
Apparently there is snow predicted Friday. WUT?!
We’re not sure what’s happening but we’re getting to wear sweaters and we’re all kinds of excited about that.
[We didn’t get to wear them last year. Still mad about that.]
So to celebrate all that is Christmas, cold and cozy, I made one of the best cookies I have ever made. These are definitely in my top ten favorite recipes of all time.
Let me explain them to you.
You know biscotti, right? I have nothing against biscotti, okay? Biscotti are delightful little crunchy cookies, but the fact of the matter is that you have to bake them twice, so they are a little time consuming.
There is nothing wrong with being time consuming. We all have time we need to use up.
But sometimes we have less time than other times.
Let me try to explain it a different way.
Just forget I said anything about time.
Crunchy, buttery, toasted pecan cookies that you dip in coffee. [Coffee that is 100 times better than regular coffee because it’s cold outside and you are drinking it in front of your gas fireplace which actually serves a purpose now which is to keep you warm.]
The cookies have a unique flavor because of the brown butter. Listen to me–you want these in your life.
They are crispy-crunchy, but not super hard crispy-crunchy. They are light crispy-crunchy. [They do not hurt my sensitive teeth when I bite into them.]
They have a unique method too–you just dump the dough out onto a baking sheet and pat it into a rectangle shape.
Did you get that? You are making one gigantic cookie. Isn’t that kind of neat and not what you expected?
Then, in the end, when it’s all said and done, and the giant cookie is completely cool, you just break it up into smaller cookies.
HOW FUN IS THAT?!
That’s like free therapy or something!
Go make these, please.
My recipe notes:
- So you don’t have to be perfect when patting it into a rectangle shape. Just try and make it as uniform in thickness all the way across as possible. This is what mine look liked when I patted it out:
- After it baked, it looked like this:
It spread, but not a lot.
- Let it cool completely before breaking it into chunks.
- I like to score it lightly with a knife–it helps it break apart easier.
- Parchment paper is a must here. Use it.
- This is a cookie you simply *must* dunk in hot coffee. Milk will do, but hot coffee is just fantastic.
- The chocolate covered toffee pieces are really just background flavor. They kind of melt into it and there is no noticeable chocolate flavor. You could probably leave them out, but I can’t bring myself to because the first time I made it I put them in there and the flavor is just so on point to me–I don’t want to mess it up.
- Store in an airtight container. These are great for bagging up as gifts.
- The sprinkling of coarse salt on the top is a must, too. Yum.
- I would bake these on the middle rack. I made two batches yesterday and ones on the bottom rack were a little darker on the bottom–still delicious, but the ones on the higher rack were perfect.
- 2 cups chopped pecans
- 1 tablespoon melted butter
- ½ teaspoon salt
- ¾ cup butter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup chocolate covered toffee bits
- ⅛-/4 teaspoon coarse sea salt
- Preheat oven to 350 degrees.
- Toss the pecans with 1 tablespoon melted butter and ½ teaspoon salt. Spread in a single layer on a large baking sheet and toast for 10 minutes. Remove from oven and let cool.
- In a small, heavy-bottom sauce pan, heat ¾ cup butter over medium heat until melted. Keep cooking until butter starts to foam and turns golden brown, like the color of a nut, removing the pan from the heat periodically and swirling to keep it moving. The butter will have a nutty, fragrant smell when done, usually 3-5 minutes. Immediately pour into a glass measuring cup or jar to cool to room temperature.
- Combine flour, baking powder, baking soda, and ½ teaspoon salt; set aside.
- Beat the cooled brown butter, the egg, sugar, brown sugar and vanilla on medium speed in a stand mixer; add flour mixture, mixing until smooth. Mix in the pecans and toffee bits. (Dough will be crumbly.)
- Dump dough onto the center of a large baking sheet that has been lined with parchment paper.
- Carefully press the dough into a solid rectangle shape about ½ inch thick using fingers to pat and press it together. (Shape does not have to have a perfect rectangle shape and it does not have to extend to the edges of the baking sheet. Just make sure it has a uniform thickness all the way across.) Sprinkle the top evenly with ½ teaspoon coarse sea salt.
- Bake for 25-28 minutes or until golden brown around edges and firm in the middle. Cool completely on pan on a wire rack. When it is completely cool, break the cookie into 2-3 inch irregular shaped pieces like brittle, using a knife to score the cookie if needed.