Peanut butter, brittle and dark chocolate cookies

Whisk the bread flour, baking powder, baking soda and salt together.

Beat the room temperature butter with the granulated sugar and glucose on medium-high for two to three minutes until light and fluffy.

Scrape down, add the peanut butter and beat on medium-high for 30 seconds until just combined.

With the mixer on slow add the eggs one at a time with the vanilla, about 30 seconds, then beat on high for three minutes until light, creamy and doubled in volume.

Scrape down and mix in the dry ingredients on medium-low for about 30 seconds until just combined.

Caramelize granulated sugar over medium-low heat until amber, pour onto parchment and cool completely.

Smash the set caramel into pieces no larger than a grain of rice and fold into the dough.

Coarsely chop the dark chocolate and mix in slowly and gently until evenly incorporated.

Portion two to three tablespoons per cookie onto a parchment-lined sheet with plenty of space, pat into even discs.

Stack, wrap in plastic and chill for three hours up to three days; longer ageing looks and tastes better.

Bake at 375F for 15 to 18 minutes until golden brown and crisp.