Ferrero Rocher Cookies Recipe
Introduction
These Ferrero Rocher Cookies are a decadent treat inspired by the famous chocolate hazelnut candy. Rich cocoa, toasted hazelnuts, and mini chocolate chips come together to create a chewy, flavorful cookie perfect for any chocolate lover.
Ingredients
- 10 tablespoons unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup toasted hazelnuts, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: In a mixer, cream together the softened butter, white sugar, and light brown sugar until light and fluffy.
- Step 3: Add the egg and vanilla extract to the mixture and beat well to combine.
- Step 4: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Step 5: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined, avoiding overmixing.
- Step 6: Set aside 2 tablespoons of the chopped hazelnuts and 2 tablespoons of the mini chocolate chips for topping.
- Step 7: Stir the remaining toasted hazelnuts and mini chocolate chips into the cookie dough.
- Step 8: Drop rounded tablespoons of dough onto a baking sheet, spacing them evenly.
- Step 9: Press the reserved hazelnuts and mini chocolate chips gently into the tops of each dough ball.
- Step 10: Bake for 10 to 12 minutes or until the edges are set but the centers remain soft.
- Step 11: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra hazelnut flavor, try adding a teaspoon of hazelnut extract along with the vanilla.
- You can substitute the mini chocolate chips with chopped dark or milk chocolate pieces for a different texture.
- Make sure not to overbake to keep the cookies chewy and soft in the center.
- Toast hazelnuts in a dry skillet over medium heat until fragrant to enhance their flavor before chopping.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave or oven to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, regular chocolate chips or chopped chocolate chunks can be used. Just be aware that larger pieces may alter the texture slightly but will still taste delicious.
Do I need to toast the hazelnuts before using?
Toasting the hazelnuts enhances their flavor and adds a nice crunch, so it’s recommended. However, if you’re short on time, you can use raw hazelnuts, but the cookies will have a milder nutty taste.
PrintFerrero Rocher Cookies Recipe
These Ferrero Rocher Cookies are rich, chocolatey, and packed with toasted hazelnuts and mini chocolate chips to deliver a delightful crunch and intense flavor reminiscent of the classic Ferrero Rocher chocolate. Perfectly soft and chewy, these cookies offer a luscious cocoa taste combined with the nutty aroma of hazelnuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Cookie Dough
- 10 tablespoons unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup toasted hazelnuts, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixer, cream together the softened unsalted butter, white sugar, and light brown sugar until the mixture is light and fluffy, which ensures a creamy base for your cookies.
- Add Wet Ingredients: Add the large egg and vanilla extract to the creamed butter and sugar, mixing well to combine all wet ingredients thoroughly.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate Nuts and Chips: Set aside 2 tablespoons each of chopped hazelnuts and mini chocolate chips. Stir the remaining hazelnuts and mini chocolate chips into the cookie dough for a balanced distribution of mix-ins.
- Shape Cookies: Drop the cookie dough by rounded tablespoons onto a baking sheet prepared with parchment paper or a non-stick surface for easy cleanup.
- Add Toppings: Press the reserved chopped hazelnuts and mini chocolate chips into the tops of each cookie dough ball for decorative and crunchy toppings.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 10 minutes until fragrant, then rub off skins if desired.
- For extra chewiness, slightly underbake the cookies and let them set while cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use room temperature butter to ensure easy creaming with sugars.
- Feel free to substitute mini chocolate chips with chopped Ferrero Rocher chocolates for an even closer flavor profile.
Keywords: Ferrero Rocher Cookies, chocolate hazelnut cookies, cocoa cookies, nutty chocolate cookies, soft chewy cookies
