Delightfully Filled Cookies

For praline filling use:

80g Callebaut 823 milk chocolate callets

240g Callebaut hazelnut praline (PRA-T14)

Method:

Cream the butter and sugars together
Add the vanilla, flour, cocoa powder, salt and baking powder and then mix
Add the egg and bring to a dough
Add the chocolate callets and mix into the dough
Rest the dough in the fridge until ready for use
To make the praline filling, melt 80g of 823 milk chocolate callets and stir through the hazelnut praline
Stir well and then pipe into 25g circles
Freeze for 1-2 hours

To assemble:

Weigh the cookie dough into 90g pieces
Squash the dough into a roughly round shape and place a circle of praline filling in the centre
Squash the dough around the praline filling making sure there are no gaps
Place the cookies onto a baking mat
Bake in a pre-heated oven at 170c for 8-10 minutes
Allow to cool and then decorate by drizzling with melted milk chocolate and sprinkle over milk chocolate blossoms