Chocolate chip cookies that taste like pralines

K

Kunmui

New member
I ate some walnut-chocolate-chip cookies. They reminded me of
New-Orleans-style pralines . I guess it was the brown sugar and the walnuts
(even though pralines typically contain pecans).

I tried to make them myself, by rolling cookie dough in pecans, but it just
tasted woody.
Maybe I should have roasted the pecans?
Or used more brown sugar?
Or added flavoring?
Or mixed the dough and the walnuts and let it sit for a day?


W. Pooh (AKA Winnie P.)
 
"Christopher M." wrote in message
news:[email protected]...

I'm a little confused. The only pralines I've ever had, had pecans in them.
And they didn't have chocolate. Of course I don't know that mine were
New-Orleans style. But they were very common in Wichita.

I have never had a chocolate chip cookie that tasted anything like a praline
though.

Anyway... I am confused because you said the cookies you ate had walnuts in
them but you put pecans. That's why I am confused.
 
Christopher M. wrote:

Last night, both kids were out and we actually got to watch TV - Diners,
Drive-ins, and Dives was on the food channel, and someone made praline
bacon - baked in the oven with a walnut-and-sugar topping. Wow, it
looked good. The thought never would have occurred to me, and I'll
probably never try to make it, but it sure did look tasty.

I agree that if it tasted woody, probably the walnuts weren't fresh.

-S-
 
"Steve Freides" wrote > Christopher M. wrote:

The woody taste may have actually been the rusty red woody stuff that truly
does adhere to shelled pecans. The trick is to take the nice new toothbrush
the dentist gave you that you're never going to use because it's too soft
and brush each shelled pecan. Really. You'll be surprised at the powder
and sometimes sneaky little bits of that wood that will fall off. This
added step does take a little time but well worth it if you're aiming for an
awesome production. Toasting is good too.
Polly
 
In article , [email protected]
says...

Try adding some walnut extract (you want the culinary kind, not the
medicinal). If you don't have any and can't find a source for it,
google "making walnut extract" and you'll find a number of recipes--
basically you put a cup of walnuts in a coup and a half of high proof
alcohol and let sit, but there are differing views on whether to toast
or blanch and what specific kind of alcohol to use.
 
> Polly wrote>


"Christopher M.">


It depends on your audience. If you're feeding a pack of wolves, it really
doesn't matter. I have been known to feed wolves . . . and a few hawgs for
that matter. Polly
 
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