Directions

• Hazelnut Praline
• In a sauce pan over medium-high heat, stir together the sugar and water only to combine. Avoid stirring the mixture too much and getting a lot onto the edges of the pan.
• Cook the sugar until it becomes a light amber color – this will take about 5-7 minutes.
• Add in the tablespoon of butter and stir until combined.
• Stir in the salt and hazelnuts and cook, stirring continuously, for about 2 minutes.
• Immediately spread the hazelnuts onto a parchment lined pan and cool until hardened.
• Once completely cool, break the hazelnuts up into chunks and place into a blender or food processor along with the oil.
• Blend until completely smooth.
• Portion the hazelnut praline into teaspoon size balls on a parchment-lined sheet tray.
• Place the sheet tray in the freezer to firm up while you mix up the cookie dough. This will take about 20 minutes.
• Once the praline is firm, roll it into a smooth ball and return it to the freezer until ready to use.
• Chocolate Cookies
• Preheat an oven to 350°F.
• While the praline is in the freezer, prepare the cookie dough.
• Cream together the butter and sugar until light and fluffy. This will take 2-3 minutes.
• Beat in the eggs one at a time.
• Slowly fold in the dry ingredients.
• Scoop the dough into 2 Tablespoon size balls – I use a #30 scoop for this.
• Flatten the dough and place the praline balls in the middle. Pinch the cookie dough around the praline and roll the dough into a smooth ball.
• Bake for 9-10 minutes.
• Garnish with a drizzle of white chocolate and sprinkles of your choice. Enjoy!