Cookie Brittle from December Bon Appetit
- Jane Hathaway Dec 17, 2004 01:28 PM
Has anyone made the White Chocolate and Peppermint Cookie Brittle from the December issue of Bon Appetit? I just made it and it is much crunchier than I had anticipated. I had anticipated more of a big soft cookie that would be broken into pieces. I guess the word 'brittle' does indicate a crispy cookie. Just wondering if anyone else had tried it and, if so, what the results were. The flavor is good.
Here it is. Happy Holidays!
The description is: A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 tsp. vanilla extract
10 ounces high-quality white chocolate, chopped
3/4 cup coarsely crushed red & white hard peppermint candies
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Whisk flour, baking soda and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet. Press dough into 14x8 inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack and cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. using a small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed candies over chocolate. Drizzle remaining white chocolate over top. Let stand until chocolate sets, about one hour. Break cookie into irregular 2 to 3 inch pieces.
I did make it, and you're right - it is crunchier than your average cookie. Quite good, though!