Chengdu Brittle Cookie – FLY BY JING
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Chengdu Brittle Cookie
About 24 cookies
20 minutes
Recipe by Smitten Kitchen / Adapted by Jess Eng
Ingredients
For the Chili Brittle:
- 2/3 cup (135g) granulated sugar
- 1 cup Chengdu Crunch, smashed
For the Cookie Dough:
- 1/3 cup (65g) granulated sugar
- 8 tablespoons (115g) unsalted butter, cubed
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon flaky sea salt or kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 2/3 cups (220g) all-purpose flour
- 1 cup coarsely chopped bittersweet or semisweet chocolate or chocolate chips
\ \ Xtra Crunchy Sichuan Chili Crisp\ \ Regular price\ $30.00+\ \ \ Regular price~~~~Sale price\ $30.00+\ \ \ Unit price/ per](/content/products/chengdu-crunch/index.html)
Regular price
, Xtra Crunchy Sichuan Chili Crisp
Peanut brittle fans, get ready to fall for this Chengdu Brittle Cookie. I developed this crunchy and savory cookie and it hits all the right notes. It’s caramelly, a lil spicy and tingly, crunchy outside and soft inside, and comes together in less than 20 minutes!
The secret ingredient is Fly By Jing’s Chengdu Crunch, plus your favorite chocolate chip cookie recipe. The brittle gets folded into the cookie, along with chocolate chips, for a powerful bite. This recipe yields around 24 cookies, but you can freeze the rest for those chili nights too.
INSTRUCTIONS
- Line a baking sheet with parchment paper or a silicone baking mat. If neither is available, lightly grease with oil.
- In a medium heavy-duty skillet, spread 2/3 cup granulated sugar in an even layer. Heat over medium-high heat. As the sugar begins to liquefy, stir with a heatproof spatula, folding in any undissolved sugar.
- Continue cooking and stirring carefully until the sugar reaches a deep amber color and begins to smoke slightly. Remove from heat immediately.
- Stir in the smashed Chengdu Crunch, coating everything in the caramel.
- Quickly scrape the mixture onto the lined baking sheet and swirl sheet to prevent clumping. Let it cool until firm and crisp, then chop into bite-sized pieces.
- In a stand mixer fitted with the paddle attachment, beat the cubed butter, remaining 1/3 cup granulated sugar, and brown sugar on medium speed until smooth (not fluffy).
- Mix in the remaining 3/4 teaspoon salt, vanilla extract, and egg until just combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add this dry mixture to the butter mixture on low speed until just incorporated.
- Fold in the chopped chili brittle and chocolate until evenly distributed.
- Preheat your oven to 350°F (180°C). Line 1 to 2 baking sheets with parchment paper.
- Using a spring-loaded ice cream scoop or two spoons, shape the dough into 1 1/2-inch (4 cm) rounds, placing them 2 inches (5 cm) apart on the baking sheets. Optionally, roll the dough in your hands for neater cookie shapes.
- Bake the cookies for 10 to 12 minutes, rotating the sheets halfway through, until golden brown around the edges.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Chengdu Brittle Cookie
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