Fudgy Hazelnut Ferrero Rocher Cookies
Equipment
- Baking sheee
- Parchment Paper
- 2-inch cookie scoop
- Saucepan
- Wire cooling rack
Ingredients
- 8 oz semisweet chocolate chips
- ½ cup butter
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 tsp hazelnut extract
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
Ferrero Rocher Topping
- 1 cup milk chocolate chips melted
- 1 cup finely chopped hazelnuts
- 12 Ferrero Rocher chocolates cut in half
Instructions
- * Add the butter to a small saucepan and cook over medium heat until melted and browned, stirring occasionally.
- * Remove the browned butter from the heat and immediately add the 8 oz semisweet chocolate chips.
- * Stir until the chocolate is completely melted and smooth.
- * Add the granulated sugar and brown sugar and mix until combined.
- * Add the eggs, vanilla extract, and hazelnut extract.
- * Mix until the batter is smooth and glossy.
- * In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- * Fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
- * Cover the cookie dough and refrigerate for **1 hour**.
- * While the dough chills, finely chop the hazelnuts.
- * Cut each Ferrero Rocher chocolate in half and set aside.
- * Preheat the oven to **350°F**.
- * Line a baking sheet with parchment paper.
- * Scoop the chilled dough using a 2-inch cookie scoop and place the cookies a few inches apart on the prepared baking sheet.
- * Bake for **12–15 minutes**, until the edges are set but the centers still look slightly soft and fudgy.
- * Allow the cookies to cool on the baking sheet for about 5 minutes.
- * Transfer the cookies to a wire rack and cool completely.
- * Melt the milk chocolate chips until smooth.
- * Stir the chopped hazelnuts into the melted milk chocolate.
- * Spoon a small amount of the chocolate-hazelnut mixture onto the center of each cooled cookie.
- * Place one Ferrero Rocher half on top of each cookie while the chocolate is still soft.
- * Transfer the finished cookies to the refrigerator.
- * Chill until the chocolate topping is completely firm.
- * Store covered at room temperature or refrigerated until ready to serve.
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