Xxl cookies with hazelnut milk chocolate and peanut praline

Ingredients

Cookie dough:

• 8,5 oz softened butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt

"Cake flour":

• 1 Tbsp corn starch
• 2/3 cup flour
• 12 oz milk chocolate chunks
• 7 oz toasted hazelnuts or peanuts

Topping:

• 4 Tbsp peanut praline

Materials

• piping bag
• parchment paper
• Balance
• sieve
• electric mixer

Preparation

• Mix the soft butter with the sugars until creamy. Add the eggs and mix well.
• Cake flour:
  Combine the cornstarch and flour then sift the mixture to obtain a finer powder.
  
• Add this mixture as well as the flour, baking powder, baking soda and salt to the previous mixture and incorporate it well.
• Finally, add the chocolate chunks (or roughly chopped chocolate) and the roasted hazelnuts. Mix everything well to incorporate the toppings.
  
• If the dough is a little soft, refrigerate it for 15 to 30 minutes. Make balls of approximately 6 oz (170g) and place them on a baking tray covered with parchment paper.
• Bake in the oven for 10-12 minutes at 390°F (200°C). You will need to make several batches, the cookies will spread. Leave to cool on the baking sheet at the end of cooking.
  
• Place the praline in a piping bag, cut the corner and pipe praline on top of the cookies for maximum deliciousness!