We all know there are strong opinions when it comes to which pie is the MVP of Thanksgiving dessert: apple versus pecan versus pumpkin. The thing is, there’s a good chance all three will end up on the table no matter what—sometimes even multiple versions of each. But what if I were to say that cookies, you heard that right, are the true MVP? Enough with the pie overload. When you’re fall-asleep-at-the-table full, what you really want at the end of a giant meal is a perfect chocolaty, nutty, buttery, crumbly, sweet bite. Here are some tips for our slice-and-bake chocolate-almond praline cookies.
Scrape Away
A pastry scraper isn’t necessary, but it sure is helpful. If you want your cylinder of dough to be super even, you can scrape back the dough from the front end as you roll. We're a big fan of these scrapers.
Gettin' Toasty
Between the nuts and the caramelized sugar, there are a lot of toasted flavors in these cookies already. While too much time in the oven won’t mess them up, lean on the side of under-baking as opposed to letting them get a deep golden brown.
Chocolate, Chocolate Everywhere
The slice and bake method with chocolate can be kind of annoying. But if your chunks pop out as you go, don’t freak out. Just press them back into the pieces once they’re lying on your baking sheet.
Time-Saver
You can make the dough ahead of time and refrigerate (or freeze!) until you’re ready to bake. Easy as…pie?
Praline Paste FTW
Those almonds you just roasted and pureed? That’s praline paste (and basically homemade nut butter). If we were you, we’d make some extra and save it to spread on toast the next day with a little drizzle of honey.
