I’ve always wanted to be a podcast listener, someone who seemingly has their life together and casually listens to people talk about intellectual and stimulating topics for hours. But, that has just never been me. I’ve always found most podcasts to be too boring to keep my attention past the first episode. That was until I started listening to Jessie Sheehan’s podcast with Cherry Bombe (the media company centered on women in the food and culinary industry), She’s My Cherry Pie. Every Saturday, Jessie interviews different pastry chefs, bakers, and culinary creatives and talks us through their signature bake. She’s interviewed some of my favorites like Kristina Cho of Mooncakes and Milk Bread, Claire Saffitz of Dessert Person, and Natasha Pickowicz who just came out with her debut baking book, More Than Cake. For those of you that don’t know Jessie, she’s a recipe developer, lover of marshmallows, queen of icebox cakes, author of Snackable Bakes, and much much more. And, this summer, I’m lucky enough to say that I’ve been spending my time recipe testing for her upcoming book, Savory Snackable Bakes.

Recently, I listened to the episode with Deb Perelman of Smitten Kitchen. They talk all things chocolate chip cookies and then run through a step-by-step of her Chocolate Chip & Walnut Brittle Cookie from her new cookbook Smitten Kitchen Keepers. You would be surprised that they can keep you hooked talking about their favorite brands of parchment paper for a good 50 minutes. If you’re wondering, Deb likes Kana. Anyways, that cookie recipe has been running through my mind ever since I listened to the episode so I decided to try my hand at them the other day. And, I put my own spin on it by swapping out the walnuts for pistachios, my favorite nut. They turned out delicious and with the chocolate, pistachios, caramel, and flaky salt all peeking through the top beautifully.

Warning that it’s impossible to listen to the podcast without becoming ravenous so listen at your own risk.

Yield: 15 cookies

Ingredients

1 cup granulated sugar, divided

1 cup pistachios, chopped

1 teaspoon flaky salt, divided, more for garnish

1/2 cup unsalted butter, cut into 1/2-inch cubes, firm

1/2 cup packed light brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 2/3 cups all-purpose flour

8 oz. chocolate chips or chopped chocolate

Preparation

1. Heat the oven to 350°. Line 3 baking sheets with parchment paper. In a skillet on medium-high, let 2/3 cup of the sugar partially melt for 3 to 4 minutes. Whisk until the sugar is completely liquified and the sugar is a copper color, 30 seconds to 1 minute. Remove from the heat and quickly stir in pistachios.

   2. Transfer the brittle onto one of the baking sheets and quickly spread it out using an offset spatula. Sprinkle with 1/4 teaspoon flaky salt. Chill in freezer until solid, 10 to 15 minutes.

   3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, 1/3 cup granulated sugar, and 3/4 teaspoon flaky salt on low speed until just combined. Increase the speed to medium and beat until the mixture is softened and a bit fluffy, 3 to 4 minutes. Add egg and vanilla and beat until just combined.

   4. Add baking soda and baking powder and beat until just combined. Finally, add the flour and beat until there are only one or two streaks of flour left.

   5. Smash the brittle into small bite-sized pieces.* Add the brittle and chocolate to dough and beat on low speed just until incorporated. Scoop out the dough into 15 balls and place 5 on a baking sheet.

   6. Bake each pan for 10 to 14 minutes. Sprinkle with flaky salt.

Notes

• this recipe is from Smitten Kitchen’s cookbook Smitten Kitchen Keepers

• I think the easiest and most mess-free way to smash brittle is to place it in a ziplock back and use a rolling pin to break it up.

• I rested my dough overnight but Deb says that’s not necessary for this cookie