Equipment
- 2 bowls
- 1 small pot
- 1 Whisk
Ingredients
Hazelnut Praline
- 113 grams blanched hazelnuts
- 200 grams granulated sugar
- 60 mL water
Cookies
- 56 grams salted butter, melted
- 150 grams light brown sugar, lightly packed
- 1 large egg, room temperature
- 90 grams all purpose flour, spooned and leveled
- 26 grams unsweetened cocoa powder, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 85 grams semi-sweet chocolate, roughly chopped
- 2 Tbsp pralined hazelnuts , (or just chopped hazelnuts)
Chocolate Ganache
- 85 grams semi-sweet chocolate, roughly chopped
- 45 mL heavy whipping cream
Method
Hazelnut Praline
- Place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.113 grams blanched hazelnuts
- Place the sugar and water in a sauce pan over medium-low heat until the sugar is fully dissolved and the color is like honey. Gently swirl the pan every so often to move the sugar around.200 grams granulated sugar, 60 mL water
- Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
- Return the nuts with the sugar to the food processor and pulse until there are no more large chunks.
- You won't use up this whole quantity so if you double the recipe, don't double the praline.
Chocolate Cookie
- Preheat the oven to 350F/177C convection and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.56 grams salted butter melted, 150 grams light brown sugar lightly packed, 1 large egg room temperature
- Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.90 grams all purpose flour spooned and leveled, 26 grams unsweetened cocoa powder spooned and leveled, 1 tsp baking powder, 1/4 tsp fine sea salt
- Add the chopped chocolate and praline and fold until all the flour is combined and the chocolate and praline are evenly distributed.85 grams semi-sweet chocolate roughly chopped, 2 Tbsp pralined hazelnuts (or just chopped hazelnuts)
- Scoop the dough into 8 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
- Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
Chocolate Ganache
- Place the chocolate chips a small bowl and set aside.85 grams semi-sweet chocolate roughly chopped
- Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.45 mL heavy whipping cream
- Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
- Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.
Nutrition
Calories: 412kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 43mgSodium: 189mgPotassium: 269mgFiber: 4gSugar: 39gVitamin A: 300IUVitamin C: 0.5mgCalcium: 81mgIron: 3mg