Red Skin Praline Milk Chocolate Rye Cookies
That title is a mouthful, and so are these cookies!
A mouth full of sweet and salty red skin peanut praline, melt in your mouth milk chocolate and a chewy tang rye flour base, that is. Glorious! These cookies only came to be because I strategically scheduled in “empty” time into my week. A weekend left to do “nothing”. Turns out that nothing can be everything that you need in that moment in time. To read the full blog post that accompanies these cookies click . To skip all that and get straight to the baking just follow the recipe below.
Things to note:
This is based on a recipe from Thalia Ho’s blog, Butter & Brioche. I was drawn in initially by the way her cookies looked gloriously melty on instagram, and when I saw the recipe I decided to make a few tweaks to the ingredients to make it my own. That’s the beauty of baking, self expression!
You can make the praline ahead of time, whenever you have a few free moments. I recommend making it the day before so it has time to fully cool and dry and I also recommend making a double batch because you are going to end up eating half of it on its own anyways.
Use a big chunk of chocolate. This is not the time to use chips. Either grab a chocolate bar and chop it up into large squares or go get a huge hunk from bulk barn and chop that. Don’t skimp, good tasting chocolate is key! (I use Green & Black’s because it tastes great and the squares are already the perfect size)
Yes, you need to weigh your ingredients, especially flour. Don’t ask me why because that is a whole other (very long) blog post. Just trust me on this one, it makes a difference and keeps your baking results consistent.
Red Skin Peanut Praline
50 grams red skin peanuts
100 grams granulated sugar
220 g unsalted butter, cut into cubes
200 g dark brown sugar
150 g granulated sugar
1 large egg, cold
1 tablespoon vanilla extract
250 g unbleached all purpose flour
100 g rye flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
225 g milk chocolate, chopped into large squares/chunks
MIX IT UP:
Make the praline:
Roughly chop the peanuts and spread on a parchment lined baking tray.
Heat the granulated sugar on medium low until it melts.
Swirl, but do not stir the sugar, increasing the heat to medium.
Continue to swirl the sugar occasionally as it darkens.
When the sugar is a deep amber colour remove from heat and pour over the peanuts.
Set aside until fully cool and hardened about 15 - 20 minutes.
Once cool, break or chop the praline into chunks.
Store in an airtight container until ready to use.
Preheat the oven to 350F
Melt butter over medium low heat.
In the bowl of a stand mixer combine the sugars. Add in the melted butter and with the whisk attachment, whisk to combine until smooth, about 1 min on medium speed.
Continue to whisk, adding the egg and vanilla.
In a separate bowl combine flours, baking powder, baking soda and salt.
Add the dry ingredients to the stand mixer bowl, and using the paddle attachment mix on low speed until combined.
Slowly add the chocolate chunks and praline, mixing until just combined.
Using a small cookie scoop, fill with cookie dough. If you want large pools of melted chocolate on the tops be sure to put the dough in so that some pieces of chocolate go in first, followed by dough.
You have two baking options:
Normal - put them on a tray and bake for 8-11 minutes until the edges start to brown
Pan Banging - this takes more time but ensures you get melted pools of chocolate spread throughout the cookie and keeps them flat and chewy.
Pan banging is essentially the same: you put the dough balls on the tray and into the oven. However, every 2 minutes you open the oven door and lightly bang/tap the tray onto the rack in the oven. Doing so collapses the cookie as it rises, keeping it flat and also helps to spread around the melted pools of chocolate.
Remove the cookies from the oven and let cool for 3-4 minutes before removing them from the tray.