French chocolate raspberry cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 125g (1 cup) all purpose flour
02 - 3g (1/2 tsp) baking powder
03 - 2g (1/4 tsp) salt
04 - 94g (7 tbsp) unsalted butter, room temperature
05 - 56g (1/4 cup) cassonade (can substitute with turbinado sugar, demerera sugar, or granulated brown sugar)
06 - 45g (1/4 cup) muscovado sugar (can substitute with brown sugar)
07 - 1 egg
08 - 70g (2.5 oz) dark chocolate, chopped
09 - 35g (1.25 oz) milk chocolate, chopped
10 - 55g (2 oz) roasted hazelnuts, halved

→ Raspberry Compote

11 - 200g (7 oz) fresh or frozen raspberries
12 - 30g (2 tbsp) granulated sugar

→ Hazelnut Praliné Chocolate Spread

13 - 80g (5 tbsp) chocolate hazelnut spread
14 - 40g (3 1/2 tbsp) granulated sugar
15 - 40g (1.5 oz) roasted hazelnuts

→ Toppings

16 - 50g (1.75 oz) roasted hazelnuts, halved
17 - coarse or flaky sea salt

# Instructions:

01 - Mix together the all purpose flour, salt, and baking powder and set aside. In a mixing bowl, cream together the softened butter, cassonade, and muscovado sugar. Add the egg and mix until well combined. Mix in your dry ingredients until the dough is cohesive. Fold in the dark chocolate, milk chocolate, and roasted hazelnuts until evenly distributed. Form into balls about 60g each, flatten slightly, and cover the surface with hazelnut halves. Chill for at least 30 minutes. Preheat the oven to 400°F while chilling.
02 - In a small saucepan, cook raspberries and granulated sugar on medium-high heat until thickened. Pass through a sieve to remove seeds. Place the compote in a piping bag and set aside to cool.
03 - In a small saucepan, melt granulated sugar on medium-high heat until golden brown, avoiding excessive stirring to prevent crystallization. Add roasted hazelnuts and mix. Transfer to parchment paper to cool, and once cooled, crush or grind finely. Mix into the chocolate hazelnut spread and transfer to a piping bag.
04 - Line a baking tray with parchment paper. Place the chilled cookie dough balls on the tray, inside 8cm (3 inch) tart rings, with the hazelnut-covered side facing up. Bake for 7-10 minutes until the edges are browned and the tops begin to brown.
05 - Let the cookies cool briefly on the tray. While still soft, pipe the raspberry compote into three spots on each cookie. If needed, create small holes with the back of a spoon before filling. Add small dots of hazelnut chocolate spread across the cookie surface and finish with a sprinkle of flaky sea salt.

# Notes:

01 - Ensure the raspberry compote is thick enough, or it will run out of the cookies.
02 - Cassonade can be substituted with turbinado sugar, demerera, or granulated brown sugar.

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