Ferrero Rocher Chocolate Hazelnut Cookies

Name: Ferrero Rocher Chocolate Hazelnut Cookies
Cook time: 140 min
Total time: 140 min
Yield: 12 servings
Ingredients: 115g Unsalted Butter, cold, chopped; 80g Caster Sugar; 80g Light Brown Sugar; 238g Plain Flour; 1/2 tsp Salt; 1 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1 Egg, whole; 1 Egg Yolk; 1/2 tsp Vanilla; 250g Chocolate, cooking or milk; 1/2 cups Hazelnuts, chopped and roasted; Some Nutella, or hazelnut spread

These Ferrero Rocher-inspired cookies hide a frozen Nutella center inside a soft chocolate-hazelnut cookie, then get finished with a glossy chocolate coating and toasted hazelnuts. They’re rich, bakery-style, and best served once the chocolate shell has fully set. A little chilling time helps them bake up thick, soft, and gooey in the middle.

These Ferrero Rocher-inspired cookies hide a frozen Nutella center inside a soft chocolate-hazelnut cookie, then get finished with... Show more

By Cookwithshaaa ·
Hazelnut Variation of Double Chocolate Chip Cookies

Health Grade

E · Indulgent

Time

2 hrs

Price

0,49 €

Calories

357 kcal

vegetarian

kid friendly

american

gourmet

Method

Roast the hazelnuts

Spread the Hazelnuts (chopped and roasted) on a small baking tray in an even layer and toast them in the oven at 350° F for about 8 minutes, stirring once halfway through, until they smell nutty and look lightly golden. Let them cool, then give them a rough chop so you have small pieces for the coating later.

Portion the filling

Line a tray or plate with little squares of cling film or baking paper. Spoon small 1/2-teaspoon mounds of Nutella (or hazelnut spread) onto the lined tray, then wrap each one up so it holds a compact little blob. Freeze the filling pieces until firm enough to handle easily.

Cream butter and sugars

In a large mixing bowl, beat the Unsalted Butter (cold, chopped) with a mixer until it starts to smooth out. Add the Caster Sugar and Light Brown Sugar, then beat for a few minutes until the mixture looks lighter, fluffier, and creamy rather than dense.

Add egg and vanilla

Crack in the Egg (whole), add the Egg Yolk, and pour in the Vanilla. Mix just until the wet ingredients are fully incorporated and the mixture looks smooth and glossy.

Mix the dry ingredients

Add the Plain Flour, Salt, Baking Powder, and Baking Soda to the bowl. Stir on low speed or fold with a spatula just until no dry streaks remain and you have a soft cookie dough.

Shape stuffed cookies

Divide the dough into portions of about 65 to 70 g each. Flatten one piece in your hand, place a frozen Nutella centre in the middle, and wrap the dough up and around it. Pinch the seams closed well, then roll it gently into a smooth ball. Repeat with the remaining dough and filling.

Freeze the dough balls

Arrange the stuffed cookie dough balls on a tray, leaving a little space between them, and freeze until very firm. This helps them keep a thick shape in the oven and gives you that soft centre.

Preheat the oven

Heat the oven to 350° F so it is fully ready by the time the dough balls are firm.

Bake the cookies

Place the frozen dough balls on lined baking trays with enough room for spreading. Bake for 10 minutes, then keep checking until the tops are lightly golden and the edges look set but the centres still seem a little soft, usually up to about 15 minutes total. Leave them on the tray for a few minutes so they can finish setting before moving them to a rack to cool completely.

Melt the chocolate

Finely chop the Chocolate (cooking or milk) if it is in large pieces. Put it in a heatproof bowl over a pan of barely simmering water and stir until melted and smooth. Take the bowl off the heat, then stir in the chopped roasted hazelnuts until everything is evenly coated.

Coat the cookies

Set a sheet of baking paper on a tray or work surface. Spoon a thin round of the chocolate-hazelnut mixture slightly larger than the base of one cooled cookie, place the cookie on top, then spoon more chocolate mixture over and around it to coat. Repeat with the remaining cookies.

Let them set

Leave the coated cookies at room temperature until the chocolate is firm, or chill them briefly if your kitchen is warm. Serve once the coating is fully set and crisp.