Caramel surprise chocolate chip cookies

garlic brittle chococlate chip cookies

Before you think I’ve gone nuts for pairing chocolate with garlic again, I have an excuse. These cookies were a birthday present for my roommate, who loves garlic. She stores several cups of garlic in the fridge and even pre-minces it so it’s ready when the moment strikes.

Since my idea of a gift always involves sugar, I made garlic brittle chocolate chip cookies, inspired by the Gilded Fork. The garlic is pre-cooked and added to caramelized sugar, so it has a sweet, nutty flavor. If you’ve ever had roasted garlic, you know that garlic loses its bite after a long period of cooking.

Because I’m a sucker for new recipes, I made the cookie dough from a review copy of Elizabeth Falkner’s Demolition Desserts. The first chapter is devoted to chocolate chip cookies. (The premise sounds better than it is. I hoped for a chocolate chip cookie primer, giving variations on chewy, cakey and crisp cookies, like Alton Brown did so well in Good Eats. Elizabeth’s chapter is a compilation of really different cookies, like traditional chocolate chip and chocolate-chocolate chip, without a thorough explanation.)

These cookies didn’t turn out, and it had nothing to do with the garlic (they didn’t taste nasty, but I don’t think the garlic was necessary). They were as thin as credit cards and extremely floppy. The dough didn’t seem to cook.

Lessons learned:

  • When adding hard candy to cookie dough batter, reduce the sugar in the dough accordingly. Elizabeth’s dough had 3/4 cup more sugar than the Gilded Fork recipe. Too much sugar prevents the dough from setting up. You’ll burn the sugar before the dough’s done.
  • Corn syrup creates a pliant, chewy cookie. I found this out because the brittle had a little corn syrup. Finally, the secret to chewy cookies is revealed!
  • For the deepest flavored brittle, cook the sugar just before it burns. My caramel never registered hot enough to reach the “hard crack” stage, so I kept cooking it. I only pulled it off the heat right when I smelled a little of it burning. Luckily, I got a smoky, molasses-flavored brittle.
  • Grey sea salt rocks. I used salt from GuĂ©rande in Brittany, France, which has a deep, almost smoky flavor. The large, irregular crystals melt on your tongue slowly, so the flavor pops. From now on, I’ll add it to all my cookie doughs. At $8 a pound it’s seems frou frou, but if you use it strategically, the canister lasts you a while.

garlic brittle

The idea of brittle in cookies is promising, but this recipe needs some work. Next time, I’ll use cacao nibs instead. No more garlic and chocolate for me. If you’re feeling adventurous, maybe diced fried bacon would go well in the brittle, too.

[amd-zlrecipe-recipe:6]

Comments (5)      Email Email      Print Print

3 Comments »

  1. Katie said,

    Thats so unusal, and yet I can actually imagine it tasting quite good. I think you are great for experimenting like that.

    October 19, 2007 at 1:44 am

  2. Jessica "Su Good Sweets" said,

    Thanks, Katie. It’s edible but not THAT good. I just put it here in case if anyone wondered what garlic and chocolate tasted like (evidently, there are a few fans).

    November 2, 2007 at 4:24 pm

  3. elaine chew said,

    i have been experimenting chocolate chips cookies for the past 15 years.

    not too happy with my cookies. still trying to get a caramalised chocolate chips
    cookies. hope u would be nice to advise.

    thank you. country-malaysia.

    September 28, 2008 at 11:31 pm

2 Links to this post

  1. My Personal “Keep Me Up To Date On The Top News” blog » Caramel surprise chocolate chip cookies

    […] Check it out! While looking through the blogosphere we stumbled on an interesting post today.Here’s a quick excerptBecause I’ma sucker for new recipes, I made the cookie dough from a free review copy of Elizabeth Falkner’s Demolition Desserts. The first chapter is devoted to chocolate chip cookies. (The premise sounds better than it is. … […]

    October 19, 2007 at 1:39 am

  2. Habeas Brulee » Blog Archive » Roundup: Yes, Of Course You Can Pair Garlic With That!

    […] the addition of paprika to this mouthwatering chicken.     Chocolate-Covered Garlic and Caramel Surprise Chocolate Chip Cookies Jessica from Su Good Sweets Jessica, you’re local, won’t you spare some chocolate […]

    October 23, 2007 at 9:49 pm

RSS feed for comments on this post · TrackBack URL

Leave a Comment