Add <quantity>100<unit>g</unit></quantity> of cubed unsalted butter, <quantity>135<unit>g</unit></quantity> of brown sugar, and <quantity>1<unit>tbsp</unit></quantity> of vanilla extract to the bowl of a stand mixer

Whisk on low speed until well combined

Add <quantity>1</quantity> egg and whisk on medium speed until combined

Add <quantity>115<unit>g</unit></quantity> of all-purpose flour and <quantity>½<unit>tsp</unit></quantity> of baking soda

Add a pinch of salt and whisk just until everything is combined

Chop <quantity>50<unit>g</unit></quantity> of dark chocolate into chunks

Combine the chocolate with the dough

Refrigerate the dough for 1h to rest

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place <quantity>100<unit>g</unit></quantity> of peeled almonds in a baking tray lined with a silicone baking sheet. Bake for 8m until slightly toasted

Remove the almonds from the oven and set aside to cool

Place <quantity>100<unit>g</unit></quantity> of sugar in a saucepan over medium-high heat and mix until you obtain a light caramel

Pour the caramel evenly over the almonds and let it cool down

Preheat the oven to <temperature>190<unit>°C</unit></temperature>

Shape the dough into equal-sized balls and place them on a baking tray lined with parchment paper or silicone baking mat

Bake the cookies for 9 to 12m until golden brown

Gently shape the cookies while they are still warm using a bowl to make sure they stay perfectly round and let them cool down. The chocolate cookie is ready

Roughly break the praline when it reaches room temperature

Place the praline in a food processor and mix until you obtain a homogeneous paste. Transfer to a bowl

Season with flaky salt to taste. The almond praline is ready

Add a portion of the Almond Praline on top of the Chocolate Cookies

Top with peeled and laminated almonds to taste. The chocolate cookies & almond praline are ready

Enjoy!