Ingredients for Chocolate Praline Cookies
- 1 cup (2 sticks) softened butter
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- Pecans
- Semi Sweet Chocolate Chips
- Shortening
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How to Make Chocolate Praline Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup packed light brown sugar using an electric mixer until light and fluffy. If mixing by hand, use a sturdy spatula and plenty of elbow grease!
- Add 2 teaspoons baking powder and 1 large egg. Beat until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Gradually add 2 ½ cups all-purpose flour, ¼ cup at a time, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup toasted pecans or walnuts (see instructions below for toasting nuts).
- If the dough is too soft, chill it in the freezer for 15-20 minutes to firm up. This prevents the cookies from spreading too much while baking.
- Drop rounded teaspoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the bottoms are lightly browned. The cookies should be firm to the touch when removed from the oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the chocolate drizzle: Combine 6 ounces semisweet chocolate chips and 1 tablespoon vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt the chocolate in a double boiler.
- Once the cookies are completely cool, drizzle the melted chocolate over them using a spoon or piping bag. Get creative with your designs!
- Allow the chocolate to set completely before serving and enjoying these delightful treats.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
16g
Carbs
6g
