Chocolate–Almond Praline Cookies

Decadent cookies featuring homemade almond praline paste combined with brown butter and dark chocolate. These sophisticated cookies have a rich nutty flavor balanced with chocolate and a touch of sea salt.

24 servings

2 hr 47 min

Published October 4, 2025

Ingredients

•¾ cup skin-on almonds
•1 spray Nonstick vegetable oil spray
•⅓ cup granulated sugar
•5 tablespoon unsalted butter
•¾ cup all-purpose flour
•½ teaspoon kosher salt
•¼ teaspoon baking soda
•⅓ cup light brown sugar
•1 piece large egg yolk
•1 teaspoon vanilla extract
•⅓ cup bittersweet chocolate wafers
•¼ teaspoon flaky sea salt

Cooking Instructions

1.
Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
8 min
2.
Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
8 min
3.
Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
16 min
4.
Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
5 min
5.
Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
120 min
6.
Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
10 min
7.
Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

Ingredients

•¾ cup skin-on almonds

•1 spray Nonstick vegetable oil spray

•⅓ cup granulated sugar

•5 tablespoon unsalted butter

•¾ cup all-purpose flour

•½ teaspoon kosher salt

•¼ teaspoon baking soda

•⅓ cup light brown sugar

•1 piece large egg yolk

•1 teaspoon vanilla extract

•⅓ cup bittersweet chocolate wafers

•¼ teaspoon flaky sea salt

Cooking Instructions

Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.

8 min

Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.

8 min

Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.

16 min

Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.

5 min

Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.

120 min

Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.

10 min

Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.