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 (1 1/4 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
, and
Baking Soda (3/4 tsp)
together to fully combine. Set the bowl aside.
Step 3
In the bowl of a stand mixer, combine the
Unsalted Butter (1/2 cup)
,
Salted Butter (1/4 cup)
,
Granulated Sugar (1 cup)
, and
Dark Brown Sugar (2/3 cup)
. Cream them together thoroughly with the paddle attachment until it is a light and fluffy mixture.
Step 4
Then, beat in the
Nutella® (1/2 cup)
. 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!
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