It’s Wednesday, and what better day of the week could there be for a GIANT COOKIE! And not just any giant cookie – a deeply, smokily chocolate cookie studded with chunks of crunchy, chewy peanut brittle.
Excuse me while I drool all over the keyboard, because these cookies are my kryptonite. They’re as big as my face, and somehow they manage to be crunchy all over the outside, and chewy all up in the inside. Hellooooo dream cookie.
These would be completely perfect to make ice cream sandwiches out of, except that with the size that I make these, it would be more of a small, two to three person ice cream cake. Which is admittedly kind of cool. So if you’re into that go right ahead! Vanilla or coffee ice cream would be the bomb.
Now, before we go on you should know – I’m not a huge lover of cookies. My boyfriend is crazy about them, which is a shame because they’re the only thing that I’m lukewarm on, and he pretty much shuns all other baked goods. So when I tell you these cookies are good, know that I’m for realsies.
Also, I know I’m all over the shop with my photos at the moment! One week it’s an ultra-modern pink infinity background, and the next it’s me holding a stack of cookies in moody daylight. The light in Brisbane at the moment is killing me. The sun is BEAMING down, leaving me nothing but bright, bright sunlight or deep, dark shadows. Both are nyet good. Give me beautiful, even cloud coverage please! PLEASE!
If anyone needs me, I’ll be doing a dance to please the cloud gods and eating cookies to please myself. Meanwhile, tell me how your week’s going?! Thank goodness we persevered through the kitchen fails of Monday, amirite?
P.S. I told you they were as big as my face!
- ½ cup (100g) caster sugar
- ½ cup unsalted roasted peanuts
- 2 sticks (225g) butter, softened
- 1 + ½ cups (300g) caster sugar
- ¼ cup (100g) glucose syrup
- 1 egg
- 2oz (50g) dark chocolate, melted
- 1 + ⅓ cups (200g) plain flour
- ¾ cup (100g) cocoa powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- 2 tsp salt
- First, make the brittle. Line a baking tray with baking paper.
- Place the sugar into a deep, heavy based saucepan with 2 tbsp of water. Place over a medium heat and cook, without stirring, until the sugar melts, boils and turns a dark amber colour. You can tilt and swirl the pan gently if necessary.
- When the correct colour is reached, carefully add the peanuts, and stir with a heatproof spatula to combine and coat them. Tip the mixture onto your lined tray and spread out flat and leave to cool completely. DO NOT TOUCH - it's super duper hot. (TIP: to clean the pan, just soak fill it with water and let sit for 20-30 minutes. The sugar dissolves in water)
- To make the cookies, cream the butter, sugar and glucose together until very light and fluffy - at least four minutes.
- Add in the egg and melted chocolate and beat again for a further four minutes - the mixture should have the consistency of thick mayonnaise and be slightly shiny.
- Add in the flour, cocoa, baking powder, baking soda and salt and beat until almost incorporated.
- Then, chop the brittle into fine pieces (about half-peanut size) and scoop up a cupful. You will have some left over.
- Add the brittle to the cookie dough and mix until it's just incorporated. Finish mixing by hand, if need be.
- Portion the dough (it will seem very wet) into ⅓ cup size mounds on two lined baking sheets. The cookies spread a lot, so they need plenty of room (I did 6 per sheet).
- Place in the fridge for at least an hour, or overnight.
- To bake, preheat the oven to 180C/375F and bake the cookies straight from the fridge for 18 minutes. Leave to cool completely on the trays before eating.