Corn Nut Brittle Cookies

Ingredients

15 tablespoons unsalted butter, divided

1 ½ cups granulated sugar, divided

1 ¼ cups (100 g) corn nuts

1½ teaspoons baking soda, divided

2 teaspoons kosher salt, divided

2 tablespoons vanilla extract

1 ¼ cups (168 g) all purpose flour

½ cup (75 g) medium grind cornmeal

6 tablespoons dark brown sugar

1 large egg

Flaky salt, for sprinkling

Directions

Brown Butter

1. Place 12 tbsp of butter in a saucepan over medium heat

2. Constantly stir it with a whisk until it is a deep brown

3. Pour it into a bowl to cool. Add one large ice cube to cool it further

Corn Nut Brittle

1. Line a baking sheet with parchment paper

2. Add 3/4 cup of white sugar, 3 tbsp of water, and 3 tbsp of butter to the saucepan over medium-high heat. Stir it until it comes to a boil. Stop stirring and lower the heat to medium

3. Once the caramel turns a deep amber color and thick, add 1 1/14 cups of corn nuts. Stir to coat

4. Drop in 3/4 tsp of baking soda and 3/4 tsp of salt. Mix those in. The caramel will become fluffier

5. Scrape it all onto the parchment and flatten it as much as possible

Cookie Dough

1. Add the remaining granulated sugar and all of the brown sugar to the cooled brown butter. Whisk them together

2. Crack in the egg and vanilla extract. Mix those together with the whisk. It'll thicken and become a bit paler

3. Add the flour, cornmeal, remaining baking soda and salt

4. One the brittle has cooled and hardened, take half of the brittle, chop it up. Add that half to the cookie dough and fold it all together

5. Portion out 1/4 cup sized scoops onto a sheet tray. Rest them in the fridge over night

Baking The Cookies

1. Preheat the oven to 350 degrees

2. Place four chilled balls of cookie dough and put onto a sheet tray

3. Take the remaining half brittle, break it into pieces, and press those pieces into the top of the cookies

4. Bake for 20 minutes, rotating halfway through

5. Remove from oven when they're golden brown and sprinkle with flaky salt. Move to a wire rack when they're cool enough to handle