Lucy Glenn Bingham started making these chocolaty, crunchy cookies in the ‘90s. After baking, drizzle melted chocolate on top for extra decadence, or skip the topping and put cookies in a zip top bag for a ready-to-travel snack. Either way, this “brittle” goes quickly!
2 sticks butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup pecans or walnuts, chopped
1. Preheat oven to 375 degrees. Beat together butter, sugar, vanilla and salt in large mixing bowl. Gradually beat in flour. Stir in chocolate chips and nuts. Press into ungreased 15×10-inch baking dish.
2. Bake 20 to 25 minutes or until golden brown. Let cool and break cookies into
irregular pieces. Makes 3 dozen
