Best Chocolate Praline Cookies Recipes

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CHOCOLATE-ALMOND PRALINE COOKIES



Chocolate-Almond Praline Cookies image

You can't see the candied almonds in these cookies, but you'll taste them for sure.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Cookies     Almond     Chocolate     Bake

Yield Makes about 24

Number Of Ingredients 12

3/4 cup skin-on almonds
Nonstick vegetable oil spray (optional)
1/3 cup granulated sugar
5 tablespoon unsalted butter
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/3 cup (packed) light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup bittersweet chocolate wafers (disks, pistoles, fèves) or chocolate chips
Flaky sea salt

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.

CHOCOLATE PRALINE COOKIES



Chocolate Praline Cookies image

This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.

Provided by Sallysec

Categories     Drop Cookies

Time 20m

Yield 25-35 Cookies

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar (I use light brown)
2 teaspoons baking powder
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted chopped pecans or 1 cup walnuts
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • Set oven to 375°F.
  • Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
  • Add the baking powder and egg until the mixture looks smooth and creamy.
  • Beat in the vanilla extract.
  • Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
  • Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
  • If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
  • Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
  • Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
  • Cool the cookies on a wire rack until they are cool to touch.
  • While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
  • Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
  • These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
  • **To Toast Nuts**.
  • Set oven to 350°F.
  • Place nuts on baking sheet in a single layer.
  • Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.

TRIPLE CHOCOLATE FUDGE PRALINE COOKIES



Triple Chocolate Fudge Praline Cookies image

Being a mom of 3 small children I don't have time to make everything homemade so I bake a lot with cake mixes. I love experimenting with different cake mix flavors, mix in's and icings. Well this gem was born from my love of chocolate and pralines. Why not mix the 2? This is what would happen if Chocolate cake and pralines got...

Provided by Leah Stacey

Categories     Chocolate

Number Of Ingredients 13

COOKIES
1 box betty crocker triple chocolate fudge cake mix
2 eggs
1/3 c vegetable oil
1/2 c semi-sweet chocolate chips
FOR THE PRALINE ICING
1 c chopped pecans
1 c firmly packed light brown sugar
1/3 c whipping cream
1/4 c salted butter
1 c powdered sugar
1 tsp vanilla extract
TIP: IF YOU CAN NOT FIND THE BETTY CROCKER TRIPLE CHOCOLATE FUDGE CAKE MIX THEN FEEL FREE TO USE A REGULAR CHOCOLATE FUDGE CAKE MIX, BUT YOU WILL HAVE TO ADD AN ADDITIONAL 1/2 CUP OF CHOCOLATE CHIPS.

Steps:

  • 1. Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
  • 2. Next add the 1/2 cup of chocolate chips. Mix well.
  • 3. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
  • 4. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min.
  • 5. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.
  • 6. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!

ULTIMATE PRALINE CHOCOLATE CHIP COOKIES



ULTIMATE PRALINE CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Bake     Easter     Kid-Friendly     Healthy

Yield 20 cookies

Number Of Ingredients 11

250g salted butter
1 cup brown sugar
3/4 cup (white) sugar
2 eggs
1 tsp salt
1tsp vanilla essence
150g hazel nuts
2.25 cups plain flour
0.75 cup oats
200g dark chocolate chunks
200g white chocolate chunks

Steps:

  • Roast or grill the hazel nuts. Cool. Grind to a rough powder. (If you're using salted hazelnuts, reduce the added salt to half a teaspoon.) Break chocolate into chunks. Cream the butter and 2 sugars. Add the eggs - and cream again. Mix in the salt and vanilla. Mix in flour, oats and powdered nuts. Mix in chocolate chunks. Put cookie dough in the fridge to get cold - about 2 hours at least. Set oven too 200 celcius. Form dough into egg-shaped balls - and place on a greased baking tray. Bake for 16 minutes - or until golden-brown. Remove and cool. Served best warm or fridge-cold.

ALMOND COOKIES WITH PRALINE CHOCOLATE FILLING



ALMOND COOKIES WITH PRALINE CHOCOLATE FILLING image

Categories     Nut

Yield 7 dozen

Number Of Ingredients 13

Dough
1 cup (2 sticks, 8 ounces) soft butter
1/4 teaspoon salt
2/3 cup (4 3/4 ounces) granulated sugar
1/2 cup (2 ounces) glazing sugar or confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg plus 1 egg yolk
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (3 3/4 ounces) toasted almond or hazelnut flour OR an additional 1/4 cup all-purpose flour
Filling
11 ounces (1 can, about 1 cup) praline paste
8 ounces bittersweet chocolate, chopped, or 1 1/3 cups bittersweet chips

Steps:

  • Cookies: Beat together the butter, salt, sugars, flavorings, egg, and yolk. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle. Press 1 teaspoonful of dough into the bottom and up the sides each mold. Place the filled molds on a baking sheet and bake in a preheated 375°F oven for 7 to 9 minutes. The cookies will be very lightly browned around the edges. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack; they'll become crisp. Filling: Melt the praline paste and chocolate together in a double boiler or in a microwave on low power. Spread the flat side of half the cookies with 1/2 teaspoon of filling. Sandwich pairs of cookies, pressing the halves together gently. Allow to stand until the filling is set, several hours at (cool) room temperature or 2 to 3 hours in the refrigerator.

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