Ferrero Rocher Chocolate Chip Cookies
If you are a fan of classic Ferrero Rocher confections or Nutella – or both – these cookies need to be your next bake. The rich, buttery, nutty, chocolate flavor comes from the generous amount of chocolate-hazelnut spread mixed right into the dough. And then, just to take things over the top, chopped Ferrero Rocher chocolate bars or chocolate squares are folded in. They double down on the chocolate-hazelnut flavor and create amazing pockets of melty chocolate, toasty hazelnuts and that signature Ferrero Rocher crunch.
Chocolate-hazelnut spread, regardless of brand, is usually a guaranteed hit with my kids. And when I say hit, I mean we’ve had to establish actual rules about how many days per week they can have it and how much constitutes a reasonable serving. Occasionally I come across a fun variation – sea salt, caramel, coconut – and I buy it immediately, assuming they’ll enjoy the novelty. So, when I spotted a dark chocolate version, I grabbed it without hesitation. Imagine my surprise when my younger son, the Nutella devotee of the house, announced that he did not like it at all and he wouldn’t be eating any more.
That actually resulted in a happy confluence of events. Shortly before Christmas I’d picked up the new Ferrero Rocher chocolate squares – they looked far more baking friendly than the original confections – and tossed the caramel and dark chocolate varieties into my baking pantry without any specific plan in mind for them. Then, for Christmas, I was gifted a couple of the Ferrero Rocher chocolate bars (dark, of course). Add in my son’s refusal to eat the dark chocolate-hazelnut spread and suddenly, I had a surplus of dark chocolate-hazelnut everything and no one willing to help me eat it.
What is a girl to do with all this chocolate-hazelnut abundance? Well, if you are me, you bake – specifically you bake these Ferrero Rocher chocolate chip cookies. Slightly crisp edges, chewy soft centers, deep hazelnut and chocolate flavor, plenty of chocolate chips and chunks of Ferrero Rocher bars and squares studded throughout.
Equipment
Ingredients
Method
- Preheat your oven to 350°F. Line two baking sheets with parchment or silicone baking mats.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.160 g (1 ⅓ cups) flour, 1 tsp salt, 1/2 tsp (½ tsp) baking soda, 1/4 tsp (¼ tsp) baking powder
- In a large mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.112 g (8 tbsp) unsalted butter, 150 g (â…” cup) brown sugar, 67 g (â…“ cup) sugar
- Mix in the chocolate hazelnut spread, melted chocolate and vanilla extract until fully combined and uniform in color.200 g (⅔ cup) chocolate hazelnut spread, 43 g (¼ cup) chocolate chips, 1 tsp vanilla
- Scrape the sides and bottom of the bowl, then mix in the egg until incorporated.1 egg
- Add the flour mixture and stir just until combined – avoid overmixing.
- Fold in the chocolate chips and Ferrero Rocher pieces until evenly distributed throughout the dough.130 g (¾ cup) dark chocolate chips, 170 g (6 oz) Ferrero Rocher chocolate bars or squares
- Scoop the dough into balls (using a #40 cookie scoop or a tablespoon) and place them about 2 inches apart onto the prepared baking sheets. Press a few chocolate chips into the top of each cookie dough ball (optional). Bake in your preheated oven for about 8-10 minutes or just until the edges are set and the center is still soft.Additional chocolate chips for cookie tops
- Cool on baking sheet for 5 minutes before carefully moving to wire racks to cool completely. Store in an airtight container at room temperature.
Notes
Private Notes
Nutrition
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