Description
Delight in these rich and indulgent Ferrero Rocher Cookies, featuring a perfect blend of creamy Nutella, crunchy hazelnuts, and melty chocolate chips. These homemade hazelnut chocolate cookies are soft, chewy, and topped with luscious Nutella dollops, making them an irresistible treat inspired by the famous Ferrero Rocher chocolates.
Ingredients
Cookie Dough
- 2/3 cup Butter (soft, unsalted)
- 1/2 cup Nutella
- 1/2 tsp Kosher salt
- 2 tsp Vanilla extract
- 1 cup Brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs
- 1 Egg yolk
- 1 tsp Baking soda
- 2 1/2 cups Flour
- 1/2 cup Hazelnuts (chopped)
- 1 cup Chocolate chips
Topping
- Extra chopped hazelnuts for coating
- Additional Nutella for topping
Instructions
- Cream butter and Nutella: In a large mixing bowl, combine the room temperature butter and Nutella. Using an electric hand mixer, cream them together for 2-3 minutes until the mixture is creamy and light in color.
- Add sugars, salt, and vanilla: Add the brown sugar, kosher salt, vanilla extract, and granulated sugar to the creamed mixture. Mix on medium speed until well combined, about 1-2 minutes.
- Incorporate eggs and dry ingredients: Mix in the eggs and egg yolk until the batter is creamy and homogenous. Then add the flour, chopped hazelnuts, and baking soda. Mix with the hand mixer on low speed until the ingredients are almost fully combined.
- Add chocolate chips and chill dough: Fold in the chocolate chips using a spatula until just combined. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, preferably overnight for better flavor and texture.
- Form cookie balls: Using a cookie scoop or tablespoon, scoop 1½ tablespoons of dough each. Roll each ball in extra chopped hazelnuts until fully coated.
- Bake the cookies: Place the hazelnut-coated cookie dough balls onto a parchment paper-lined baking sheet. Bake in a preheated oven at 180°C (350°F) for 11-12 minutes until the edges are set but the centers remain soft.
- Top with Nutella and cool: While cookies are warm, melt some Nutella and dollop a small amount on top of each cookie. Let cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, chill the dough overnight to enhance the flavor and texture.
- You can substitute hazelnuts with other nuts like almonds or pecans if preferred.
- Use high-quality Nutella or any chocolate-hazelnut spread for the most authentic flavor.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Ensure not to overbake the cookies to maintain their soft, chewy center.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
