There is something about the words “cookie” and “brittle” that just mesmerize me. Throw in “chocolate” and “cashews” and I am helpless…I walk directly into my kitchen and start making it. Luckily for me it was somebody’s birthday (I won’t say whose birthday in order to protect the innocent), and so right after they were ready I put them all in a nice gift basket and whisked them out of the house.
Well, maybe not ALL of them. Maybe I held back just a few. Purely in the name of science, and chocolate, and cookie brittle.
Here’s what you need to know: this is basically a spin on chocolate chip cookie dough, but because of the particular mixture of ingredients, it cooks up to be a little crunchier and more, well, brittle-like. Once you have mixed up all the ingredients you press it into one thin layer onto a foil-lined cookie sheet (the foil will both make the brittle pop up easily and if you are really lucky, save you from washing the cookie sheet. Things like that are my goal in life. Less cookie-sheet-washing.
Make sure you make the brittle as thin as you can – the thinner it is, the more glorious it will be.
Press press press. Then pop it into the oven and cook it up until it is a beautiful golden color. Now comes the hard part…waiting until it is perfectly, totally cool before you break it up into brittle pieces. After about 45 minutes I couldn’t stand it anymore and I put it into the fridge, which cooled it right down. Now lift the up the mass of brittle and start breaking it up into whatever size pieces you like.
After which you can give it away, keep it for yourself, or split the difference. Just make sure you try at least one. Or ten.
Ingredients Directions
Recipe from Piece of Cake, who got it from The American Country Inn and Bed & Breakfast Cookbook, Volume II
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Yum!!! That looks like just what I need right now. For real…right now.
Off to the kitchen I go…
This is a win/win whppa paloosa!!!
)
I always find that waiting for things to cool is about as hard as running a marathon. Who has the time or the patience for it?!?!?
This brittle looks fantastic though. I bet if you stuck it in the freezer..it'd cool down even faster.
Amazing! I've never heard of this type of brittle before. Can't wait to try it.
Oh wow these look soooo good. I can't wait to try them.
that looks so yummy x
add some extra kosher salt for me!
i like almost all nuts (brazil nuts don't do it for me, but that's about it), but the humble cashew is at the tippy-top of my list. this is a great batch o' brittle!
The great thing about this one is that you can use pretty much whatever nuts you like (Grace, I'm with you on the brazil nuts!)…come to think of it, I think you could mix it up on the chips too!
they looks sooo yummy, great shoot and peerfect cookies!