Soft American-style cookies with white chocolate, topped with hazelnut praline + rich toffee, and crunchy hazelnuts on top 🤯
Save this… you’ll want to try it 👇
🍪 Cookie Dough
360g unsalted Lurpak butter
240g brown sugar
2 eggs (100g)
360g 00 flour
10g baking powder
300g white chocolate
🍯 Toffee
200g granulated sugar
200g heavy cream (36%)
60g unsalted Lurpak butter
🌰 Hazelnut Praline
200g sugar
50g water
200g hazelnuts
15g unsalted Lurpak butter
Pinch of salt
👨🍳 Method
Start with the hazelnut praline. Add the sugar and water into a pan and cook until it turns into a golden caramel. Add the hazelnuts, then butter and some salt and keep stirring until everything is coated, glossy, and slightly fluid. Transfer onto baking paper, let it cool, then blend into a smooth spread.
For the toffee, add sugar into a pan over low heat and slowly move it around as it melts. Once it turns into a deep caramel and starts bubbling, add the cream carefully and slowly and stir until smooth. Finish with butter and let it cool.
For the cookies, mix butter, brown sugar, and eggs until creamy. Add flour and baking powder, then fold in the white chocolate. Transfer to a piping bag, pipe into baking rings, press slightly, and bake at 180°C for 12–15 minutes.
Once out of the oven, let the cookies cool down, then top with the hazelnut praline, fill the gqps with toffee, and finish with raw hazelnuts on top for extra crunch
And that’s Rafael’s toffee hazelnut white chocolate cookie 🤤
The praline and toffee? Use them on anything, cakes, pancakes, ice cream… dangerous stuff.
