Ferrero Rocher Chocolate Chip Cookies

Fans of Ferrero Rocher or Nutella will love these cookies - chocolate hazelnut spread gives them a rich, buttery, nutty, chocolatey flavor and chunks of Ferrero Rocher chocolate bars enhance the flavor and add pops of texture.

Course Dessert

Cuisine American

Keyword baked, candy, chocolate, chocolate hazelnut, nutty, sweet

Category Cookies

Baking Ambition Confident

Prep Time 30

Cook Time 9

Cooling Time 5

Total Time 44

Servings

Calories 142kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.cookie scoop (#40)
2 baking sheets
medium bowl
large bowl
electric mixer
As an Amazon Associate I earn from qualifying purchases.kitchen scale or measuring cups
measuring spoons

Ingredients

160 g flour
1 tsp salt
½ tsp baking soda
¼ tsp baking powder
112 g unsalted butter room temperature
150 g brown sugar
67 g sugar
200 g chocolate hazelnut spread dark chocolate, if you can get it
43 g chocolate chips melted and cooled slightly
1 tsp vanilla
1 egg room temperature
170 g Ferrero Rocher chocolate bars or squares coarsely chopped
130 g dark chocolate chips
Additional chocolate chips for cookie tops optional

US Customary - Metric

Instructions

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 flour, 1 tsp salt, 1/2 tsp baking soda, 1/4 tsp baking powder
In a large mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.
112 g unsalted butter, 150 g brown sugar, 67 g sugar
Mix in the chocolate hazelnut spread, melted chocolate and vanilla extract until fully combined and uniform in color.
200 g chocolate hazelnut spread, 43 g 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 dark chocolate chips, 170 g 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

If you want to bring a little more crunch and double down on the hazelnut flavor, fold 56g - 84g (1/2 - 3/4 cup) of toasted, chopped hazelnuts into the dough before scooping.

Nutrition