Brown Butter Chocolate Chip and Brittle Cookies
In a flavor pairing competition, these brown butter chocolate chip and brittle cookies would take the cake! Salty, savory, sweet, and delictable, these are your new go-to cookies!
Servings: 50 cookies
Ingredients
For the Brittle:
- 1 cup Granulated Sugar
- 1/4 cup Water
- 3 tbsp Unsalted Butter
- 1 tablespoon Heavy Whipping Cream
- 1/4 teaspoon Baking Soda
For the Dough:
- 2 3/4 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter
- 1 tablespoon Water
- 1 cup Light Brown Sugar
- 1/3 cup Granulated Sugar
- 1/2 of the Brittle ground into powder
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 10 oz chocolate chopped
Instructions
For the Brittle:
- In a heavy bottomed pot, add the water and sugar. Place over medium heat, and allow to caramelize until it becomes a deep amber color.
- Once the caramel reaches the amount of golden that you are looking for, add the butter and cream, whisking constantly. Be careful, at this stage the caramel will bubble up and release a lot of steam.
- After the butter and cream are incorporated into the caramel, add the baking soda, and whisk to combine. The caramel mixture will begin to bubble. At this point, pour the caramel into a parchment lined pan and allow to cool.
- Once the brittle is cooled, break it in half. Take one half of it, and blend it into a fine powder in a food processor or blender. The result will be about 1/2 cup of coarse caramelized sugar. This powdered brittle sugar will be used in the cookie dough.
- For the other half of the cooled brittle, break it into little pieces, about the size of a pea or a chocolate chip. These pieces will be added to the cookie as an add-in.
For the Dough:
- Add 1/2 cup of butter to a saucepan and brown it. Once it is browned, add it to a heat proof bowl, and add the other 1/2 cup of butter to it. Browning only half of the butter like this allows for more moisture to be retained, and it still brings all of the flavor. Add 1 tablespoon fo water to the butter, and allow the entire mixture to cool to room temperature, or until the butter is solidified, but still very soft.
- While the butter is cooling down preheat the oven to 350°F, and add the flour, salt, baking powder, and baking soda into a medium-sized bowl. Whisk to combine. Set aside.
- Using a stand mixer with the paddle attachment, or a hand mixer, beat the soft, solidified, brown butter until the added water combines into the butter, and it is light in color.
- Add the granulated sugar, brown sugar, and powdered brittle. Mix on high for 2-3 minutes or until the butter mixture is light and fluffy and the sugars have fully creamed into the butter.
- Add the eggs, one at a time, mixing until fully incorporated before adding the next. After the eggs have been added, mix in the vanilla.
- Add the flour mixture, and mix on low speed to incorporate it until just a bit of flour is left un-mixed. At this point, add in the brittle pieces and your chopped chocolate. Mix to evenly distribute the add-ins throughout the dough, and to incorporate that last bit of flour.
- Scoop into tablespoon sized dough pieces and bake in preheated oven for 10-15 minutes. For best results, refrigerate the scooped dough balls for 24 hours to allow all of the flavors to truly combine. Enjoy!