I love cookies, especially caramelized hazelnuts cookies with praline. It is impossible to find them around here, so I finally decided to bake them myself. And because I am also a big fan of chocolate, I decide to throw some chocolate chips in there.
I remember my first job in the US. I was working for a translation company in one of those tall buildings with a cafe on the first floor. I would go there almost every morning to grab a white chocolate and macadamia cookie. It was my favorite back then. I had never tried it before coming to the US and fell in love with it.
I think my love for cookies came from there. And still, I never tried to bake some at home! I even bought ready to bake cookie dough from the supermarket. The one that you break into little square and bake in the oven. As someone who loves baking, I am (almost) ashamed to tell you that! And cookies are so easy to do!
Good thing with cookies is also that you can keep them in a box for several days. Make sure you let them completely cool down though before storing them. Otherwise the humidity will soften them.
When it comes to ingredients, muscovado sugar is way better, it really makes the cookies soft and fluffy but if you can’t find it, you can use brown sugar.
What is praliné?
Praliné is made with nuts and sugar (usually hazelnuts). As simple as that. But it is just … I don’t have word for it. It is addictive! You cook the nuts in the sugar until it caramelized. Then let it cool down before blending everything until it become a very thin paste. You can buy praline or you can also make it yourself. There is nothing better than homemade praline, but it can be time consuming. I will post the recipe soon anyway.
What about the material needed?
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In term of materiel, I just use my good old KitchenAid with the paddle. You don’t really need it though, you can totally mix the dough by hand. It is better to use a copper pan when doing sugar recipes (like caramel and jams for example), but your regular pan will work as well.
When you take your cookies out of the oven, make sure to put them on a wire rack to cool down. Removing them from the pan will stop the cooking and avoid any overcooked bottom.
Caramelized hazelnuts cookies
- 120 g butter room temperature
- 70 g praliné
- 190 g muscovado sugar
- 100 g sugar
- 4 g salt
- 90 g eggs
- 370 g flour
- 8 g baking soda
- 25 g water
- 85 g sugar
- 250 g whole raw hazelnuts
- SQ chocolate chips
- Mix well the butter, both sugars and the salt together. Add the praline and eggs and mix well again.
- Mix together the flour and baking soda before adding them to your first preparation.
- Make balls of about 35g (1.3 oz) with your dough and keep them in the fridge for about an hour.
- Preheat your oven to 170 °C (338°F).
- Roast the hazelnuts in your oven for about 10 minutes. In the meantime, cook your sugar and water in a pan until they reach 110°C (230°F). Once it reaches this temperature, pour the hazelnuts into your caramel. Keep your caramel and hazelnuts on the stove over medium heat and stir your hazelnuts with a wooden spoon. First the sugar will first become white and hard as rocks, keep on stirring and it will become a caramel again after 5 to 10 minutes. Once your caramel as a good color, spread your caramelized hazelnuts onto a pan with a baking sheet and let cool down.
- Place your cookie dough balls on a pan with a baking shit. Slightly flatten them. Place a few hazelnuts and chocolate chips on your cookies and bake them 5 minutes at 165 °C (330 °F).
- After 5 minutes, remove from the oven. Pipe 3 dots of praline on top of your cookies and bake for another 3 minutes.
- Coarsely chop some of the caramelized hazelnuts and sprinkle on top of your cookies.