Chocolate chip cookies with salted walnut brittle from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 225) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookingbychapter on May 10, 2026

    These are good, love the crunch and flavour the walnut brittle brings, but they are not the best ccc recipe I have tried. Not even top 5.

  • nicole_lmgml1 on January 20, 2026

    These lean a touch too sweet for me, but they have a je ne sais quoi that keeps me coming back. Flaky-salt on the tops before baking makes a big difference. Sometimes my caramel ends up a little too crunchy when the cookies are cooled but that’s because I don’t have any caramel expertise. Oh, except this: don’t cover the warm brittle with plastic wrap because the plastic will FUSE to the caramel.

  • Meags on January 05, 2026

    Yummy. But, I'm not sure it's better than DoubleTree Chocolate Chip cookies

  • SKidd on February 24, 2023

    I loved the idea of these and they weren’t difficult and turned out fine, but the flavor was underwhelming—I think the walnuts were lost in the sugar, and it needed more salt. I might try again with peanuts or pecans.

  • tmitra on January 30, 2023

    These are fantastic out of the oven, but they quickly get very crunchy at room temperature.

  • bernalgirl on January 20, 2023

    Had these at a book reading and they are amazing!!

  • Jviney on December 19, 2022

    These are excellent. The walnut sings through and pairs so well with the chocolate and salt. I wasn’t able to spread my caramel very thick before it went in the fridge, but it wasn’t too difficult to break up. Goes on the favorite cookies list.

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