Hazelnut-Caramel Cookies

Hello food lovers!

This morning I'm sharing a hazelnut-caramel cookie recipe with you!

At home, this recipe was a unanimous hit! Crispy, crunchy and soft all at once.

I was craving good American cookies... But with rather refined ingredients. :o) So I created cookies based on hazelnuts, praline and Dulcey chocolate! Give them a try, you'll love them!

The recipe makes approximately 35 cookies and you will need:

Ingredients

- 140gr hazelnuts

- 225gr soft butter

- 300gr brown sugar

- 100gr hazelnut praline

- 2 eggs

- 550gr flour

- 2 tsp baking soda

- 1 tsp salt

- 200gr Dulcey chocolate

Let's get started with the recipe!

Here we go! Start by preheating your oven to 150°C, fan-assisted.

Then place 140gr of hazelnuts on a perforated baking tray lined with a silicone mat. And bake them for 15 minutes.

Once the 15 minutes are up, take your hazelnuts out of the oven and let them cool.

In a bowl, pour 300gr of brown sugar, 225gr of soft butter and 100gr of hazelnut praline.

American cookies are always made with brown sugar! It tastes so much better! Use coarse brown sugar, not light brown sugar!

For the praline, I tried the one from Funcakes. Honestly, it's really quite good! Perfect for these cookies. :-)

Mix these 3 ingredients using the K beater. Once you get a creamy mixture, add 2 eggs and mix again for a few seconds.

Finally, add 550gr of flour, 2 tsp of baking soda and 1 tsp of salt.

Mix again until you get a smooth, homogeneous dough that no longer sticks to the sides.

Take 200gr of Dulcey chocolate and roughly chop it. Not too finely. Simply into 2 or 3 pieces.

This chocolate is absolutely incredible and irreplaceable! It has a caramel flavour which is perfect for these cookies.

Then cut the hazelnuts in half.

Set a small portion aside on the board for decoration. About a third.

Then add the rest to the cookie dough and mix for a few seconds using the K beater.

If needed, finish mixing by hand to get a nice homogeneous dough.

Preheat your oven to 160°C, fan-assisted.

Once the dough is well mixed, grab a perforated baking tray and a silicone mat.

Make balls of 45-50gr maximum and make sure not to place them too close together.

Take 45gr of dough in your hand and roll it into a ball. Then place it on your silicone mat.

Then add a few pieces of hazelnuts and Dulcey chocolate on top and gently press down on the future cookie.

Do the same with all the cookies. Place 6 to 8 cookies per tray maximum. Don't place them too close together as they spread during baking.

Then bake them for 14 minutes at 160°C.

The cookies will spread out gradually during baking. Let them bake for a full 14 minutes so they are both crunchy and soft.

Once baked, let them cool on a wire rack. Do not touch them before they have cooled. They would break if you pick them up too soon.

And there you have it! Enjoy!

You can store them in a tin box without any problem for a few days.

I hope you enjoy this tutorial!

Have a great Sunday, food lovers!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.