Ingredients
-
2 ½ cups (315g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon salt
-
1 cup (227g) unsalted butter, melted and cooled
-
1 cup (200g) brown sugar, packed
-
½ cup (100g) granulated sugar
-
2 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 ½ cups (225g) chocolate chunks (dark or semi-sweet)
-
1 cup (150g) chopped toasted hazelnuts
-
12 Ferrero Rocher chocolates, roughly chopped
Instructions
-
Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
-
In a bowl, whisk flour, baking soda, and salt until combined.
-
In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
-
Add eggs and vanilla extract, beating until thick and creamy.
-
Gradually fold in the dry ingredients until just combined.
-
Fold in chocolate chunks, chopped hazelnuts, and Ferrero Rocher pieces.
-
Chill dough for at least 30 minutes (longer for thicker cookies).
-
Scoop dough into balls and place on baking sheet.
-
Bake for 10–12 minutes until edges are golden and centers remain soft.
-
Cool 5 minutes before transferring to a wire rack
Notes
-
Chilling the dough prevents spreading and enhances flavor.
-
Do not overbake to maintain gooey centers.
-
Toast hazelnuts for richer flavor.
-
Use high-quality chocolate for best results.
-
For thicker Ferrero Rocher Cookies, chill dough overnight.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American