Chocolate Brittle Cookies
- Cook & Prep: 25 m
- Serving: 12
Prepare the Cookies
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or grease it lightly and set aside.
In the bowl of an electric mixer, cream together margarine, chocolate-hazelnut spread, and sugar until light and fluffy. Add vanilla extract, egg, egg yolk, and baking soda, beating well to combine after each addition. With the mixer on low, beat in the flour until just combined.
Stir in the hazelnut brittle until evenly distributed.
Using a medium cookie scoop (or a heaping tablespoon) drop the cookies onto the prepared trays. Bake for 8-10 minutes.
Yield: 3 dozen cookies
Tips for Making Cookies:
• Don’t overbake your cookies! 30 extra seconds in the oven can turn cookies from “great” to “okay.” I often prefer to err on the side of slightly underbaked, rather than risk overbaking my cookies.
• Mix up the mix-ins! Have fun playing around with some of your favorite cookie recipes by changing the mix-ins. Bored of chocolate chips? Try nougat or peanut butter chips! Not in the mood for raisins? Try dried cherries, or chopped dried apricots. The possibilities are endless!
• Keep it light! Find your cookies getting too dark on the bottom? Bake them on a light colored cookie sheet to prevent that.
• Beat it! (But not too much!) You need to beat your fat and sugars together properly, to incorporate air into the dough, which will make the final result nice and fluffy. But don’t beat too much—especially once you’ve mixed in your dry ingredients—or you might mess up the texture of the cookie.
Kudos! i subsituted oil for margarine and it yieled fabulous results! soft and chewy not a sticky dough and spread in an even shape!