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Ferrero Rocher Inspired Chocolate Hazelnut Cookies
Dessert

Ferrero Rocher Inspired Chocolate Hazelnut Cookies

2 u 30 minVoor 12Nutri-Score E€€
van @cookwithshaaa75 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • unsalted butter (cold, chopped into cubes)Zuivel115 g
  • caster sugarVoorraadkast80 g
  • light brown sugarVoorraadkast80 g
  • plain flourGranen238 g
  • salt (½ tsp)Kruiden en specerijen3 g
  • baking powder (1½ tsp)Voorraadkast6 g
  • baking soda (¼ tsp)Voorraadkast1 g
  • egg (1 whole egg + 1 yolk)Zuivel2 stukken
  • vanilla extract (½ tsp)Voorraadkast3 ml
  • milk chocolate (for melting and coating)Voorraadkast250 g
  • hazelnuts (roasted and chopped)Noten en zaden60 g
  • Nutella (for the frozen centres)Voorraadkast60 g
  • hazelnut spread (for the frozen centres)Voorraadkast60 g

per portie

Voedingswaarden

255kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Garde
  • Bakplaat
  • Steelpan
  • Oven

stap voor stap

Bereiding

  1. Freeze the hazelnut spread centres

    • Cut cling wrap into small squares.
    • Scoop Nutella and hazelnut spread onto individual squares.
    • Fold to seal and freeze until solid.
    Stap 1

  2. Make the cookie dough

    • In a large mixing bowl, whisk the cubed cold butter until slightly creamy.
    • Add the caster sugar and light brown sugar and whisk until well combined and fluffy.
    • Add the eggs and vanilla extract and whisk until fully incorporated.
    Stap 2

  3. Add the dry ingredients

    • Add the flour, baking powder, baking soda and salt.
    • Gently mix until just combined, without overmixing.
    Stap 3

  4. Stuff and shape the cookies

    • Portion the dough into balls of about 65–70 g.
    • Press a frozen Nutella hazelnut piece into the centre of each ball, seal well and roll into a smooth ball.
    Stap 4

  5. Freeze the dough balls

    • Place the cookie dough balls on a tray and freeze.
    Stap 5

  6. Bake the cookies

    • Preheat the oven to 175–180 °C.
    • Bake until the tops are lightly golden while the centres remain soft.
    • Remove from the oven and let cool.
    Stap 6

  7. Melt the chocolate coating

    • Melt the milk chocolate using the double boiler method.
    • Stir the chopped roasted hazelnuts into the melted chocolate.
    Stap 7

  8. Coat the cookies

    • Spread a layer of the chocolate-hazelnut mixture onto baking paper, enough to coat the base of a cookie.
    • Gently place the cooled cookie on top, then spoon more of the mixture over it so it is fully and evenly covered.
    Stap 8

  9. Set and serve

    • Let the chocolate coating set completely before serving.
    Stap 9
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