Garlic: An Edible Biography is on bookshelves today. In its honor, here’s my favorite recipe from the book: Garlic Brittle and Chocolate Chip Cookies. I made them in London and they were very popular. These cookies don’t scream “garlic;” instead, the flavor comes on gradually making the garlic a “mystery” ingredient. The extra sugar from the brittle chunks makes these cookies spread a bit, so be sure to leave plenty of room between them as they bake.
The trick with a brittle is to have everything ready and at the right temperature before you start cooking the brittle. Cooked sugar is always extremely hot, so be sure to protect your hands and arms and always pour away from yourself. This brittle makes a great confection on its own, plain or dipped in chocolate, or sprinkled over ice cream. Makes about 12 ounces
½ cup garlic cloves, blanched and peeled
1 cup sugar
¼ cup corn syrup
2 tbsp butter, room temperature
1 tsp vanilla
¼ tsp salt
1 cup pecans, toasted and chopped
1. Line a baking sheet with a nonstick silpat, parchment, or wax paper.
2. Chop the garlic coarsely and set aside.
3. Combine the sugar and corn syrup in a large, heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Continue to boil until the mixture reaches 300°F (hard crack stage) on a candy thermometer and is a rich golden brown.
4. Immediately remove from the heat and add butter, vanilla and salt, stirring until the butter melts and is completely emulsified into the sugar. Add the garlic and pecans and stir to coat completely.
5. Working quickly and carefully, scrape the hot mixture onto the prepared baking sheet. Tilt the pan so it flows into an even layer and after it has cooled for a minute or two, use a metal or silicon spatula to spread it into an even layer. Let the brittle cool completely, at least 1 hour, and then break into chunks.
NOTE: Blanch the garlic to remove any bitterness. Put desired amount of garlic in a pot and cover with cold water.Bring water to a boil. Once water boils, strain garlic and add it back to the pot. Cover with cold water, and repeat previous steps for a total of three times.
Garlic Brittle and Chocolate Chip Cookies
Makes 2 ½ dozen cookies
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped Garlic-Pecan Brittle
1. Preheat oven to 375°F.
2. Whisk together the flour, baking soda and salt in bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in a stand mixer with the paddle attachment on medium speed until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl to blend evenly.
4. By hand or on low speed, blend in flour mixture. Stir in morsels and garlic brittle.
5. Drop by rounded tablespoon onto ungreased baking sheets, leaving at least 3 inches between the cookies.
6. Bake until golden brown, 10 to 12 minutes. Cool the cookies on the baking sheets for 2 minutes before transferring to wire racks to cool completely.