Giant Chocolate Peanut Brittle Cookies
 
 
Deep dark chocolate cookies studded with crunchy peanut brittle.
Author:
Serves: 12 HUGE cookies
Ingredients
For the peanut brittle:
  • ½ cup (100g) caster sugar
  • ½ cup unsalted roasted peanuts
For the cookies:
  • 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
Instructions
  1. First, make the brittle. Line a baking tray with baking paper.
  2. 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.
  3. 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)
  4. To make the cookies, cream the butter, sugar and glucose together until very light and fluffy - at least four minutes.
  5. 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.
  6. Add in the flour, cocoa, baking powder, baking soda and salt and beat until almost incorporated.
  7. Then, chop the brittle into fine pieces (about half-peanut size) and scoop up a cupful. You will have some left over.
  8. Add the brittle to the cookie dough and mix until it's just incorporated. Finish mixing by hand, if need be.
  9. 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).
  10. Place in the fridge for at least an hour, or overnight.
  11. 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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/05/giant-chocolate-peanut-brittle-cookies.html