Cookies chocolat

Praline Cookies

Hi everyone! Today is another recipe of cookies and these are absolutely incredible and mouth-watering. They are filled with a praline insert, topped with caramelized hazelnuts and almonds, and drizzled with some salted caramel ? Those cookies have a beautiful crust on the outside but are super soft on the inside. The recipe of the dough comes from a French pastry Chef, Yann Couvreur.

For 15 cookies of 40g:


  • 200g of flour
  • 2,5g of salt
  • 2g of baking soda
  • 100g of butter
  • 130g of sugar (or honey)*
  • 66g of eggs
  • 110g of dark chocolate chips

*If you use honey, the texture will be slightly different, a bit more crumbly.

Praline and topping:

  • 130g of hazelnuts
  • 130g of almonds
  • 172g of sugar
  • 42g of water
  • 1,5 pinches of salt

Caramel: (it gives 90g, you’ll probably have some left)

  • 27g of butter
  • 50g of heavy cream (or liquid)
  • 45g of sugar
  • 1/2 pinch of salt

Let’s get started!

We’ll begin with the praline to make the inserts:

1. Roast the hazelnuts and the almonds 10-15min in a 150°C preheated oven.

2. In a saucepan, heat the sugar and the water over medium heat until it reaches 116°C.

3. Add the hazelnuts and almonds and mix. A thin layer of white sugar will coat the nuts.

4. Keep mixing until all the white sugar caramelizes. You can reduce the heat if needed.


5. Once everything has a nice golden color, place it in a pan covered with parchment paper and let it cool down (or a silicone sheet).

6. Put half of the caramelized nuts in a food processor. Keep the other half in an air-tight container, we’ll use them for the toppings.


7. Mix until you have a smooth and liquid paste. This will take more or less time depending on the power of your food processor, try to mix by 5/10s-intervals so your food processor doesn’t get damaged.


8. Pour the praline into a silicone mold. You must put 7g per hole so you have about 15 of them (the size and shape of the mold don’t matter because at the end it won’t be seen).


9. Freeze the mold until they become hard (I prefer to let it overnight to be sure).

Now for the caramel (you can make it a few days ahead):

1. In a saucepan, combine the butter, the sugar, the salt and add a dash of water.

2. Cook over medium heat while stirring regularly. It will begin to foam.

3. Let it cook on medium heat and keep stirring. The caramel will begin to color, when it has a nice blond color remove from heat. Don’t wait until it begins to brown because even off the heat it continues to cook a bit.


4. Add the heavy cream (or liquid cream) little by little and mix. You can then heat it again to make sure there are no lumps left.


5. Pour in a jar and refrigerate.

Last preparation, the dough:

1. In a bowl, mix the softened butter with the sugar (or honey). You have to take your butter out of the fridge in advance, or you can slightly heat it in the oven or microwave. Add the egg and mix.

2. In another bowl, combine the flour with the salt and the baking soda. Incorporate this mixture to the previous one.


3. Finish by adding the dark chocolate chips (or chocolate cut into small pieces).

4. Form balls of 30g. In the middle of each ball, place the praline insert and close it perfectly.

5. Put them on a baking tray covered with parchment paper with enough space between them.


6. Preheat the oven to 200°C (fan-assisted) and cook for 8-9min. The borders of the cookie must begin to golden, but the middle should still be quite white.

7. Let them cool down a bit and then generously add some caramelized nuts on top. Drizzle a bit of salted caramel.

Your delicious Praline Cookies are ready!

Don’t forget to write an email to to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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