Ferrero Rocher Cookies
If you're a fan of chocolate and hazelnuts, then you're in for a treat with these Ferrero Rocher cookies. These cookies are a delicious and decadent twist on the commercial chocolate, featuring the irresistible combination of rich chocolate and crunchy hazelnuts. Each bite is like a heavenly explosion of flavor and texture, with the nutty crunch of hazelnuts, the velvety sweetness of chocolate, and the tender interior of the cookie dough.
Making these cookies is a breeze, requiring only a few simple ingredients and minimal prep time.
Whether you're looking for a tasty treat to enjoy with your afternoon coffee, or want to impress your friends and family with your baking skills, these Ferrero Rocher cookies are the perfect choice.
We recommend using Piedmont hazelnuts for this if possible. Piedmont hazelnuts are renowned for their distinctive flavor profile that sets them apart from other types of hazelnuts. These small and flavorful nuts are grown in the Piedmont region of Italy, where the climate and soil provide the perfect conditions for them to thrive.
The flavor of Piedmont hazelnuts is characterized by a nutty sweetness with notes of caramel and a slight bitterness. They have a rich and complex flavor that is both delicate and robust at the same time. Their sweetness is not overpowering, allowing their natural nuttiness to shine through. One of the most unique aspects of Piedmont hazelnuts is their aroma. When toasted or roasted, they release a warm and inviting scent.
In cooking and baking, Piedmont hazelnuts are prized for their rich and nutty flavor. They are a popular ingredient in desserts, where their distinct flavor profile adds depth and complexity to the dish.
For the dark chocolate, this recipe calls for 70% Venezuelan dark chocolate. Venezuelan dark chocolate is known for its distinctive flavor profile, which is characterized by a rich and intense cocoa flavor, with hints of fruitiness, nuttiness, and floral notes. The chocolate is often described as having a deep, earthy taste, with a subtle sweetness that is well-balanced by its bitterness, making it a popular choice for chocolate enthusiasts and pastry chefs around the world.
Venezuelan dark chocolate typically has a high percentage of cocoa solids, which contributes to its bold flavor. The chocolate is often described as having a complex flavor profile, with a range of different notes that come together to create a unique taste experience. Some of the common flavor notes in Venezuelan dark chocolate include red fruit, such as cherry or raspberry, as well as nutty flavors, such as almond or hazelnut.
The texture of Venezuelan dark chocolate is typically smooth and velvety, with a rich and creamy sensation that is highly desirable. Venezuelan dark chocolate is a highly regarded chocolate that is known for its depth of flavor and complex aroma, making it perfect to use in desserts.
RECIPE BY VANIECE
DIFFICULTY: EASY
YIELD: 15 COOKIES
ACTIVE TIME: 10 MINUTES
RESTING TIME: 30 MINUTES
BAKING TIME: 12 MINUTES
TOTAL TIME: 52 MINUTES
Sometimes recipes might not work the way you want, this can be due to a number of things, but mainly: different brands of flour may have different protein levels and water absorption capabilities that may result in a different texture.
This is similar with sugar and butter, but with varying respective moisture and fat contents. To provide you with a higher success rate with the recipe, we will link you to the ingredient that I use, so that you get the closest results.
I've also added my list of equipment, so you can use the exact same ones if you wish, to feel more confident with the recipe.
Simply click on the ingredients or equipment listed below to shop!
- 106g plain flour
- 1tbsp tbsp baking powder
- 1/4 tsp sea salt
- 106g unsalted butter (room temperature)
- 65g caster sugar
- 1/2 egg
- 8g Cocoa Powder
- 45g Melted 70% Venezuelan dark chocolate or Valrhona dark chocolate
- 60g hazelnut paste
- 65g Piedmont hazelnut
- 30g 70% Venezuelan dark chocolate chunks or Valrhona dark chocolate
TOPPINGS
- Dark Pan Baking Tray (Regular or Non-Stick)
- Parchment Paper or Reusable Baking Sheets (e.g., SILPAT)
- Large Mixing Bowl
- Small Mixing Bowl
- Small Knife
- Mixing Spoon
- Spatula
- Rolling Pin
- Cooling Rack
- Preheat oven to 180C. Toast the hazelnuts for 10 minutes in the oven at 180C. Allow to cool before using.
- Cream together the butter and sugar until fluffy and cream in colour.
- Add the egg and mix until completely incorporated.
- Add the hazelnut paste and melted chocolate and mix.
- Sift in the flour, salt and baking powder. Using a spatula, mix with a cutting motion and add hazelnuts and dark chocolate chunks.
- Turn the dough on a piece of floured parchment paper and roll it into a 17cm long cylinder
- Let the dough rest in the freezer for at least 30 minutes
- With a small knife, cut the dough into 15 equal pieces so that each piece is 1.3cm thick.
- Place the dough on a lined baking tray. Add some more hazelnut halves and chocolate chunks on top.
- Bake for 12 minutes at 180C until golden brown. Allow the cookies to cool on a cooling rack before serving.
Happy baking,
Vaniece xx