Gooey almond praline chocolate chip cookies

Instructions

• Make the praline paste
• At least one day before making the cookies, prepare the praline paste. Preheat the oven to 350F and spread the sliced almonds in an even layer on a baking sheet. Bake for 7-10 minutes, until fragrant and golden brown, stirring once in the middle. Set aside.
• Add the sugar to a medium saucepan or skillet on medium heat. Once you notice the sugar starting to melt along the sides, begin stirring to break up clumps and help dissolve the sugar. Once all of the sugar is dissolved, allow the mixture to bubble up and continue swirling until the sugar has caramelized into a dark amber color and started to smoke. You will smell the transition to caramel at this time. Stir in the salt. Immediately remove from the heat and pour over the almonds onto the baking sheet. Note that this will NOT be nearly enough caramel to coat the almonds–that is completely fine. You just want the sugar to be spread in a relatively thin layer over the top–don’t worry at all about coverage or looks.
• Let cool for a few minutes until hardened. Then break up the caramel shards with your fingers into smaller chunks and transfer everything to a food processor. Pulse until the almonds are ground up finely. Then continue to process, pausing occasionally to scrape the mixture off the sides and to check that the motor isn’t overheating. Continue to process until you have a smooth paste that has a viscous consistency–thick, but pourable. If it is smooth but clay-like, it probably needs some more mixing to help the almonds release their oils. Be patient and keep pulsing. The time it takes will depend on how powerful your food processor is.
• Spoon into an ice cube tray, filling each one about 2/3 to 3/4 of the way up the sides. Fill enough for 10 cubes. Freeze overnight. The remaining paste can be used to spread on toast, add to ice cream, or use however else you wish! Or it can be frozen for your next batch of cookies 🙂
• Make the cookies
• Melt the butter and let cool slightly.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another mixing bowl, using an electric mixer, beat together the melted butter and both sugars until well-combined. Then beat in the egg and vanilla.
• Add the dry ingredients to the wet ingredients, stirring just until combined. Stir in the chocolate chunks and toasted, sliced almonds. Refrigerate for 20-30 minutes.
• Preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat. Use a 1/4 cup measuring cup or large cookie scoop to scoop out large mounds of cookie dough. Press together into a ball and place on the cookie sheet.
• Use your hand to create a large well in the center of each cookie. Place the cookie dough in your palm and add a block of praline paste in the center of the well. Gently guide the cookie dough up and around the praline paste until it is completely enclosed. Repeat with the other cookies. Make sure to space them several inches apart as these will spread into large cookies.
• Bake for 11-13 minutes, rotating the trays halfway through, until golden brown on the bottom and just set. Allow to cool slightly. Serve warm for a gooey center or at room temperature for a center that is slightly more set.