Best Praline Cookies
- 13 cup sugar, granulated
- 2 tablespoons water
- 1 cup toasted hazelnuts, chopped, (filberts) or 1 cup toasted pecans
- 1 cup butter, softened
- 1 cup packed brown sugar
- 12 cup sugar, granulated
- 12 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 12 cups all-purpose flour
- 2 ounces semisweet chocolate, melted and cooled or 2 ounces bittersweet chocolate
DirectionsGrease a large baking sheet with butter; set aside.
Stir together the 1/3 cup granulated sugar and water in a heavy medium saucepan.
Cook and stir over medium-high heat until boiling.
Cook for 2 -/2 to 3-1/2 minutes more or until syrup is a deep golden brown.
Remove from heat.
Stir in nuts.
Immediately pour onto the prepared baking sheet.
Cool completely on a wire rack until firm.
Transfer the firm praline to a heavy plastic bag.
Using a rolling pin, crush the praline into small pieces; set aside.
For cookies, beat the 1 cup butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar, the 1/2 cup granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can.
Stir in remaining flour and crushed praline.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 350 degree F oven for 13 to 15 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute.
Transfer to wire racks and cool completely.
Drizzle melted chocolate over cookies.