Chocolate Hazelnut Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

155 g

All-Purpose Flour

65 g

Unsweetened Cocoa Powder

3 g

Baking Soda

110 g

Unsalted Butter , room temperature

55 g

Salted Butter , room temperature

200 g

Granulated Sugar

145 g

Dark Brown Sugar

150 g

Nutella®

2

Eggs

9

Ferrero Rocher® Chocolate , roughly chopped

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or a silicone mat.

Step 2

In a bowl, whisk together the All-Purpose Flour (155 g) , Unsweetened Cocoa Powder (65 g) , and Baking Soda (3 g) together to fully combine. Set the bowl aside.

Step 3

In the bowl of a stand mixer, combine the Unsalted Butter (110 g) , Salted Butter (55 g) , Granulated Sugar (200 g) , and Dark Brown Sugar (145 g) . Cream them together thoroughly with the paddle attachment until it is a light and fluffy mixture.

Step 4

Then, beat in the Nutella® (150 g) . Add in Eggs (2) one at a time until they are completely mixed in. Then slowly add in the dry ingredient mixture until just combined.

Step 5

Turn off the mixer and switch to a rubber spatula to gently fold in the Ferrero Rocher® Chocolate (9) .

Step 6

Use a 1.5 inch cookie scoop to scoop up perfect round portions of the batter. Spread the scoops out evenly onto a baking sheet and press each ball of dough down to flatten it into a nice disk.

Step 7

Bake the chocolate hazelnut cookies for about 15 minutes or until the edges just start to get crisp and they are cooked through.

Step 8

Take them out when they're done and let them sit for a few minutes to cool. Transfer to a cooling rack and enjoy!