Ingredients
- 120 g of white chocolate + 100 g for coating(optional)
- 75 g of French pink pralines
- 140 g soft butter
- 80 g muscovado sugar
- 1 egg at room temperature
- 200 g of flour
- ¼ tsp of salt
- 1 packet of baking powder
- 1 tsp of rose flavor (optional)
Instructions
Coarsely chop the chocolate. Using a mortar and pestle (or the end of a rolling pin for example), crush the French pink pralines to obtain different sizes of chips. In a large bowl, mix the soft butter with sugar until creamy. Add the egg and mix again. Add the flour, salt and baking powder and mix until incorporated. Then, add the rose flavor. Add the white chocolate and pink praline chips and mix. Cover the bowl and set aside in the refrigerator for at least 30 minutes. Preheat the oven to 180°C. Using an ice cream scoop, form balls of cookie dough and place them on a baking sheet previously covered with a baking mat, making sure there is enough space between each ball (6 balls per sheet for large cookies or 8 for smaller ones). Bake for 10 minutes for large cookies or 8 to 9 minutes for smaller ones. Remove from the oven and let cool completely before handling the cookies. Cookie coating: Melt the white chocolate in a double boiler. Dip a quarter, a third or half of the cookies and place them on a rack. Sprinkle with pink praline chips and wait for the chocolate to set before placing the cookies in the MB Original bento box. Natacha & Daniela's advice: cookies can be kept for 3 days in an airtight container at room temperature.
