CHOCOLATE-ALMOND PRALINE COOKIES
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
- Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
- Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
- Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
- Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
- Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
- Do Ahead
- Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.
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Richmond Ayisi
[email protected]I'm not sure why, but my cookies didn't turn out as chewy as I expected. They were still good, but they weren't quite what I was hoping for.
Arihanna Collins
[email protected]These cookies are a little pricey to make, but they're definitely worth it. They're so delicious and special.
Dadystone Omari
[email protected]I made these cookies for a bake sale, and they sold out in no time. Everyone loved them!
rolando benedicto
[email protected]I had some trouble finding almond praline, so I used chopped almonds instead. The cookies still turned out great.
wamala livingstone
[email protected]These cookies are a bit too sweet for my taste, but they're still really good.
Kakote John
[email protected]I'm not a big fan of pralines, but I loved these cookies. The chocolate and almond flavors are so good together.
Raghad Ayman
[email protected]These cookies are perfect for a special occasion. They're so elegant and delicious.
sunjidul islam sifat
[email protected]I made these cookies for my husband's birthday, and he loved them! He said they were the best cookies he'd ever had.
Huzaifa Ali Malik
[email protected]These cookies are a little time-consuming to make, but they're definitely worth it. The almond praline topping is amazing, and the cookies are so rich and chocolatey.
c0ll1s10n st3z
[email protected]I've made these cookies several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Jastin Lazaro
[email protected]These are the best chocolate almond praline cookies I've ever had! The cookies are so soft and chewy, and the praline topping is perfectly crunchy. I will definitely be making these again and again.
Ya Ida Faal
[email protected]These cookies were really easy to make, and they turned out perfectly. I love the combination of chocolate and almond, and the praline topping is a nice touch.
Fun Dad
[email protected]I'm not usually a fan of chocolate and almond together, but these cookies changed my mind. The flavors are perfectly balanced, and the cookies are so chewy and gooey.
Free fire Gamer
[email protected]These cookies were a hit at my holiday party! They're so rich and flavorful, and the almond praline topping is divine. I'll definitely be making these again.