February 3, 2021
I had no idea what to expect when I made this cookie brittle. There was a photo, but I wasn’t sure if I was making more of a cookie or a candy. Well, I can tell you now this is the yummiest, thinnest, crunchiest cookie you will ever eat. Each bite has a little chocolate and a little macadamia nut, just to remind you that you are in cookieland. Even one of my tasters (thank you Cheryl May), actually asked for another batch. She says they don’t even need the chocolate. The cookie brittle was that good on its own.
This is no drop cookie, or cut out cookie. When you make these you have to spread the batter onto the parchment paper in broad strokes with a rubber spatula. It’s truly a painted on cookie. Now that’s not something you see everyday.
The batter is made in the food processor! So simple! I love that. After you bake them in the oven and when they cool, you break them up into shards, uneven pieces, the way you would a candy brittle. So clever! You can break off a big piece or a small piece. The choice is yours. Or you can do what I did, break off a small piece every time I walked passed these wafer thin cookies. That’s the way I tricked myself into thinking I was not eating much at all. HA!
Cookie Brittle: Chocolate Chip-Macadamia Nut
Adapted from Monday Morning Cooking Club
For the Brittle:
7 tablespoons (100 grams) unsalted butter, softened
3/4 cup (165 grams) granulated sugar
1/4 cup (90 grams) honey
1/2 cup (75 grams) all-purpose flour
2 egg whites
3/4 cup (120 grams) good dark chocolate chips (or chop a block of chocolate into small pieces)
3/4 cup (120 grams) unsalted raw macadamia nuts, chopped
Preheat oven to 350º F. Prepare 3 baking trays (17x12 inch) with parchment paper.
Put the nuts in the food processor and process 7-8 times until some of the nuts are broken up. You can still have some whole pieces. You don’t want to over process the nuts into nut meal. Place nuts in a separate bowl.
Without cleaning the food processor, you can put the butter, sugar, honey, flour and egg whites in. Process until well combined and the mixture is smooth.
Spread the batter thinly over the prepared trays with a rubber spatula. It is almost like painting the batter onto the trays but with the spatula instead of a paint brush. Hold the parchment paper at the top as you paint. You don’t have to spread the batter corner to corner. (See photo) Sprinkle with nuts and chocolate.
Bake for 15-18 minutes or until lightly browned and cooked through. Cool on the trays, then break into pieces and store in an airtight container.