These decadent cookies feature a rich praline-almond paste folded into brown butter dough, topped with chopped chocolate and a sprinkle of sea salt.

Why You’ll Love This Recipe

Because it combines several irresistible elements: the nutty richness of browned butter, the deep caramel-almond flavor of praline, the satisfying bite of chopped chocolate, and just a touch of sea salt to round it all out. The result is a gourmet cookie that looks simple but tastes special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup raw almonds (skin on)
⅓ cup granulated sugar
5 tablespoons unsalted butter
¾ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup light brown sugar (packed)
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup dark chocolate (chopped; ~60% cocoa or higher)
Flaky sea salt (for sprinkling)

Directions

Place racks in the upper and lower thirds of your oven. Preheat oven to 350°F. Toast the almonds on a rimmed baking sheet on the upper rack, tossing once halfway through, until slightly darkened and fragrant (about 6–8 minutes). Let cool.
Gather the cooled almonds into a tight pile on a nonstick silicone baking mat (or a rimmed baking sheet coated with nonstick spray). In a small saucepan over medium heat, cook the granulated sugar undisturbed until it begins to liquefy and turn golden brown around the edges. Using a heat-proof rubber spatula, incorporate melted sugar into the unmelted sugar and continue stirring occasionally until all the sugar is melted and the caramel turns a medium amber color (about 6–8 minutes). Carefully pour the caramel over the almonds and let cool.
Break the almond-caramel mixture into large pieces and transfer to a food processor. Process (scraping down the sides as needed) until the praline paste is very smooth and creamy (as smooth as peanut butter with a slightly oily sheen; roughly 12–16 minutes).
In a medium skillet over medium heat, cook the 5 Tbsp butter, swirling occasionally, until it foams and then browns (about 5 minutes). Let cool until just warm.
In a medium bowl, whisk together the flour, kosher salt, and baking soda. In a large bowl using an electric mixer on medium-high speed, beat the browned butter, praline paste, and brown sugar until smooth (about 2 minutes). Reduce speed to medium, add the egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add the dry ingredients. Mix until mostly combined. Then, using a wooden spoon, fold in the chopped dark chocolate.
Scrape out the dough onto a sheet of parchment paper and roll up into a log about 1 ¾-inch in diameter. Chill until very firm, at least 2 hours.
Reheat oven to 350°F. Slice the dough into generous ¼-inch-thick slices with a serrated knife, and place on parchment-lined baking sheets spaced about 1 inch apart. Sprinkle each slice with flaky sea salt. Bake until cookies are firm around the edges and slightly darker (about 9-10 minutes). Let cool on the baking sheets.
Make-Ahead: The praline paste can be made up to one week ahead and stored airtight at room temperature. The dough can be made up to 3 days ahead (keep chilled) or frozen up to one month.

Servings and timing

Makes approximately 20 cookies.
Total time: about 2 ½ to 3 hours (including chilling; active time around 30–40 minutes)

Variations

Swap almonds for hazelnuts to make a chocolate-hazelnut praline cookie.
Use milk chocolate or white chocolate instead of dark for a milder twist.
Add ½ teaspoon espresso powder with the vanilla for a mocha note.
Stir in ¼ cup finely chopped toasted pecans for extra crunch.
Make mini cookies by slicing thinner (⅛-inch) and baking for slightly less time for bite-sized treats.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days. If you froze the dough, bake from frozen by adding an extra 1-2 minutes to the bake time. To refresh slightly stale cookies, warm in a 300°F oven for 3–4 minutes.

FAQs

What kind of almonds should I use?

Use raw almonds with their skins on. The toasting step brings out more flavor and the skins provide a bit of texture.

Can I skip making the praline paste and use store-bought nut butter?

While you could substitute a good-quality almond butter, making the praline paste fresh gives a caramel-nut depth and texture you won’t get from just almond butter.

My praline paste seemed grainy after processing. What went wrong?

Graininess can occur if the caramel cooled too much before processing or the processor isn’t run long enough. Be patient—process until the mixture is smooth with a slightly oily sheen.

Can I make the dough ahead of time?

Yes. You can chill the dough for up to 3 days, or freeze it for up to one month. Slice and bake as directed when ready.

What if I don’t have kosher salt?

You can use fine sea salt or table salt, but reduce to about ⅜ teaspoon fine salt to avoid over-salting. For the finishing sprinkle use flaky sea salt if possible—it adds a nice crunch and burst of flavor.

Can I use a different chocolate percentage?

Absolutely. If you prefer a more intense chocolate flavor, use 70 % or higher. If you like something sweeter, go with 50–60%. Adjust to your taste.

My cookies spread too much. Why?

Make sure the dough is well chilled (firm log) before slicing and baking. Also ensure your butter was properly browned and cooled, and the dough isn’t too warm when going into the oven.

Can I make this recipe vegan?

It’s challenging because the recipe relies on egg yolk for structure and brown butter for flavor. You could experiment with a vegan butter, flax egg and vegan chocolate, but the result will differ in flavor and texture.

Can I freeze the baked cookies?

Yes — once fully cooled, you can freeze the baked cookies in an airtight container (with wax-paper between layers) for up to 2 months. Thaw at room temperature before serving.

Will the texture change if I skip the sea salt sprinkle?

Yes — the sea salt adds a contrast to the sweetness and highlights the caramel-nut flavors. Without it, the cookie may taste sweeter and less complex.

Conclusion

These Chocolate–Almond Praline Cookies deliver a sophisticated mix of flavors and textures in a cookie that’s worth the effort. From the toasted almonds and caramel-praline paste to the browned butter dough and sprinkled sea salt, each element contributes to a memorable treat. Whether for a special dessert, gifting, or simply elevating your cookie game, this recipe will become a favorite in your baking repertoire.