Caramelized hazelnuts cookies
Yummy cookies made with praliné and topped with caramelized hazelnuts and chocolate
- 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
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.