Make Brittle, Crunchy Cookies (on Purpose) With Melted Butter
Objectively, a standard chocolate chip cookie is fairly easy to make. The most annoying steps are softening the butter, bringing the eggs to room temperature, and making the cookies in batches. Can you imagine if even those parts were simpler? With brittle cookies, you can finally say “fuck off!” to soften the butter and scoop up 48 stupid dough balls. This is an “I don’t care, leave me alone” dessert and it’s super easy to make.
You’ve probably heard of chocolate crust or peanut crumble, and brittle cookies are just as fast, but that’s the only similarity. Cookie brittle has all the typical cookie flavors you’d expect from your favorite cookie, with one undeniable texture: crunchy. No more analyzing texture preference: “I like slightly chewy.” No, it should be soft. Forget it, everyone gets crispy.
The key to making cookies perfectly crunchy is avoiding whipped butter and eggs. In most recipes, the fat is softened and then granulated sugar is added. Recipe instructions usually say “beat the butter” or “blend until it’s light and fluffy.” When the two components are mixed, the sugar granules tunnel thousands of tiny tunnels through the softened fat, leaving behind air pockets. This makes the final cookie texture fluffier and softer.
Cookie brittle indulges your deepest desires to give it all up. Instead, you can do what you’ve always wanted to do: melt the butter. The first step is to throw all the butter in the microwave and blow it up. Spit. Goodbye oil. Instead of adding air pockets, the sugar will partially dissolve into the water that is now in the oil. When it eventually hits the fire, the sugar melts and then re-solidifies into tighter bonds, forming stronger, crunchier joints.
Oh, and “start with room temperature eggs.” Don’t worry about that either. The eggs are gone. They are completely excluded from this recipe, as they only make the cookies soft and pliable, which is the exact opposite of our unshakable, brittle goals. The final, really great part of a brittle cookie that ultimately makes it an “I don’t care, leave me alone” dessert is the shaping.
You will end up with a moist crumbly dough, something like shortbread cookies in cosplay. The dough just rolls out on the baking sheet. Any shape you like, just keep it flat for even baking. Make one rectangular plank or make two ovals. Amoeba shapes are also welcome. In the end, you break it into pieces, so do what you want. My version of indifference is to turn the bowl of dough over onto a parchment-lined baking sheet, spread the crumbs evenly, and use your knuckles or fingertips to knead and flatten the dough into one thin sheet of whatever shape it is (usually rounded). rhombus). Once the board is completely cool, the melted sugar will solidify and you can crack and break the giant cookie into several large pieces or many smaller fragments.
The following recipe is a brittle chocolate chip that will please the public. It’s great for an after-dinner snack and makes a great gift. But there is no reason to stop at chocolate chips. Brooklyn Brittle is my favorite prepackaged cookie and they explore many inspiring flavor combinations. Try oatmeal with raisins or orange cranberry cookies. Add finely chopped pecans, or be a rebel and try something savory . This dough is ready in less than 10 minutes. Before breaking the slices, make sure they are completely cold or even cold. If not, the cookie will still be flexible. Pack leftover brittleness in an airtight container for up to a week. For longer storage place the container in the freezer.
Mini biscuits with chocolate chips Fragile
Ingredients:
- 1 stick butter, melted
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¼ cup flour
- ½ cup mini chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix the first five ingredients in a medium bowl. Add flour and chocolate chips and stir until fully combined. The mixture will be crumbly and wet.
Place the dough on a baking sheet and knead it until it is about ¼ inch thick. Bake at 350°F for 20-25 minutes.
Cool on pan for five minutes. Transfer the parchment to a cooling rack, and then remove the parchment from under the cookies. Cool completely , about 45 minutes. Before serving, break the cookies into small jagged pieces.