Ferrero Rocher Cookie Recipe
Fudgey dark chocolate cookies studded with praline hazelnuts and frosted with a silky chocolate ganache and more praline hazelnuts. A chocolate lover’s dream.
Equipment
- 2 bowls
- 1 small pot
- 1 Whisk
Ingredients
Hazelnut Praline
- 4 oz blanched hazelnuts
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) water
Cookies
- 1/4 cup (56g) salted butter melted
- 3/4 cup (150g) light brown sugar lightly packed
- 1 large egg room temperature
- 3/4 cup (90g) all purpose flour spooned and leveled
- 1/3 cup (26g) unsweetened cocoa powder spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup (1 oz) semi-sweet chocolate roughly chopped
- 2 Tbsp (1oz) pralined hazelnuts (or just chopped hazelnuts)
Chocolate Ganache
- 1/2 cup (3 oz) semi-sweet chocolate roughly chopped
- 3 Tbsp (1.5 oz) heavy whipping cream
Instructions
Hazelnut Praline
- Place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.4 oz blanched hazelnuts
- Place the sugar and water in a sauce pan over medium-low heat until the sugar is fully dissolved and the color is like honey. Gently swirl the pan every so often to move the sugar around.1 cup (200g) granulated sugar, 1/4 cup (59mL) water
- Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
- Return the nuts with the sugar to the food processor and pulse until there are no more large chunks.
- You won't use up this whole quantity so if you double the recipe, don't double the praline.
Chocolate Cookie
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
- In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.1/4 cup (56g) salted butter, 3/4 cup (150g) light brown sugar, 1 large egg
- Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.3/4 cup (90g) all purpose flour, 1/3 cup (26g) unsweetened cocoa powder, 1 tsp baking powder, 1/4 tsp fine sea salt
- Add the chopped chocolate and praline and fold until all the flour is combined and the chocolate and praline are evenly distributed.1/3 cup (1 oz) semi-sweet chocolate, 2 Tbsp (1oz) pralined hazelnuts
- Scoop the dough into 8 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
- Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
Chocolate Ganache
- Place the chocolate chips a small bowl and set aside.1/2 cup (3 oz) semi-sweet chocolate
- Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.3 Tbsp (1.5 oz) heavy whipping cream
- Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
- Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 35mgSodium: 151mgPotassium: 247mgFiber: 4gSugar: 32gVitamin A: 241IUVitamin C: 1mgCalcium: 71mgIron: 3mg
Tried this recipe?Let us know how it was!