This Praliné Chocolate Chip Cookies Recipe is so wildly-popular, but amazingly delicious and so, so easy to make. They are loaded up with chocolate chips, with crisp edges but chewy and buttery middles. Not to mention that praliné filling that definitely changes the rules of the game. They are perfect for everyday baking and occasions.
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More Easy Recipes:
Salted Caramel Pumpkin Pound Cake Recipe: https://youtu.be/QtA0HHGhw_Y
Gingerbread Spice Madeleine Recipe: https://youtu.be/w4JduVx9UTU
Gluten & Dairy Free Cookies: https://youtu.be/9TMpfpJTHQE
● Ingredients
¾ cup (160g) softened butter
¾ cup (150g) brown sugar
pinch of salt
one medium egg (50g)
1 ¾ cup (200g) pastry flour
1 tsp (5g) baking soda
1 ⅓ cup (200g) dark chocolate chips
1 cup (150g) praliné paste
● Steps:
1. Preheat the oven to 356°F (180°C).
2. Sift flour and baking powder.
3. Using the flat beater, mix softened butter, brown sugar and salt. Add the egg, flour and baking soda and chocolate chips at the end. Refrigerate for 20 minutes.
4. Divide the dough. Roll them to 0.2 inch thickness (0.5 cm).
5. Cut the first half into 3 inch (8cm) ⌀ circles, and the second half into 4 inch (10cm) ⌀ circles. Refrigerate again.
6. Place the small cookies on a baking tray and pipe praliné paste.
7. Top with the wider circles and press to close the cookies. Freeze for 15 minutes.
8. Bake for 12 minutes.
● Tips:
1. I recommend using a piping bag for the praliné paste, it’s easier to control the amount of filling for each cookie.
2. Don’t place more than four cookies on a baking tray, they will expand in the oven.
3. Brush the edges of the small circles with water before topping with the wider ones, and then press. This way, you make sure the filling won’t come out.
4. In case you don’t have praliné paste, bake them simple at the same temperature, but for 10 minutes. Each cookie should be around 4 tbsp (60g) of dough.
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Original of the video here
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Video Transcription
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I made cookies with brown butter and it made a big difference! These look so good and I love the addition of the macadamia nuts. Thanks for sharing. Hugs, Dolores
These look so good
I’ve got one question. Since I am visually impaired and I can’t brown butter to see it, is it possible that I can do the butter just to warm it up for at least four seconds while it’s in its package like you normally make cookie dough? That’s the only way I know how to make cookie dough. And yes, I’ve had white chocolate macadamia cookies from Mrs. fields some years ago. They do taste good.