Description
Delight in these rich and indulgent Nutella Cookies featuring a hidden frozen Nutella center and chopped Ferrero Rocher pieces for a luxurious, chocolate-hazelnut experience. Crispy on the outside and irresistibly gooey on the inside, sprinkled with crunchy hazelnuts and sea salt for the perfect sweet-salty balance.
Ingredients
Scale
Nutella Filling
- 3/4 cup (222 g) Nutella
- 15 Ferrero Rocher, roughly chopped
Dry Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For Garnish
- Chopped hazelnuts
- Sea salt
Instructions
- Prepare Nutella Balls: Line a small baking sheet with parchment paper. Scoop Nutella into 17 portions of 2 teaspoons each and place on the sheet. Freeze these Nutella balls until they are very firm to ensure they stay intact inside the cookie dough.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies later.
- Chop Ferrero Rocher: Roughly chop the Ferrero Rocher chocolates. Set aside, noting this step can be messy due to the chocolate and hazelnut pieces.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer (or stand mixer with paddle attachment) on high speed to cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about one minute until the batter is pale and fluffy, adding richness and flavor.
- Combine Wet and Dry Ingredients: Lower the mixer speed and gradually add the dry flour mixture to the wet ingredients. Mix until fully combined without overmixing.
- Fold in Ferrero Rocher: Gently fold the chopped Ferrero Rocher pieces into the dough using a rubber spatula, dispersing the chocolate-hazelnut chunks evenly.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out 17 dough balls. Slightly flatten each dough ball, place a frozen Nutella ball in its center, and wrap the dough around it, rolling again into a smooth ball to fully encase the Nutella.
- Freeze Nutella Balls Until Use: Keep remaining Nutella balls in the freezer while working with cookie dough batches to maintain firmness inside the cookies.
- Bake Cookies: Place six cookies per baking sheet, spaced apart. Bake for 10-11 minutes until edges are set but centers remain soft for a chewy texture.
- Shape Cookies: Immediately after removing from the oven, run a round cookie cutter gently around each cookie to perfect their circular edges for an attractive presentation.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle chopped hazelnuts and sea salt on top of each cookie before serving to add a crunchy, salty contrast to the sweet chocolate.
Notes
- Freezing the Nutella balls is essential to prevent the filling from leaking during baking.
- Do not overbake the cookies; this keeps the centers soft and moist.
- Chilled Nutella balls can be stored in the freezer up to one week before use.
- Use good quality Dutch process cocoa powder for optimal chocolate flavor and color.
- Room temperature egg yolks help achieve a smooth and creamy batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
