FERRERO ROCHER COOKIES
- ½ cup butter
- ¼ cup light brown sugar
- ¼ cup caster sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 cup milk chocolate
- ½ cup hazelnuts (toasted and chopped)
- Sea salt
- For the filling, scoop nutella with the help of a tablespoon onto the parchment paper into 6-8 dollops and freeze them in the freezer.
- For the cookie dough, take a bowl and pour in melted butter with caster sugar and brown sugar in it. Give it all a good mix.
- Stir in the vanilla extract.
- To this mixture, add flour and baking soda. The dough will be a bit thick at this stage.
- Add the milk and beat it for a bit until the dough comes together.
- Pop the dough into the freezer for 2 hours.
- Take the dough out and make equal sized balls, with my dough 6 big balls were made.
- Flatten each dough ball and add the frozen nutella ball in the center of it and wrap it properly from all directions with the dough.
- Freeze this for another 20-30 minutes.
- Line a tray with silicone mat and put the cookie balls 2 inch apart. Bake it in a pre-heated oven at 180*C for 15-18 minutes.
- Let the cookies cool. Till then, in a bowl melt milk chocolate in a microwave with 30 second intervals or on a double boiler.
- Into it, add the chopped toasted hazelnuts.
- As the cookies are cooled down, place them on a wire rack with a tray under it.
- Pour the chocolate hazelnut glaze over the cookies and tap it once to shed the extra chocolate.
- Put this in the freezer for 5-10 minutes till the chocolate sets.
- Sprinkle some sea salt and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/ferrero-rocher-cookies/
3.5.3251