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These Ferrero Rocher Chocolate Chunk Cookies are exactly as they appear. Crisp exterior, chewy interior and packed full of that fancy hazelnut chocolate that we all know and love. Get your mixer out and the ingredients bought, these are really not to be missed.
As is common on my site, this is a mega versatile recipe. You could absolutely sub the Ferrero Rocher for any similar chocolate and they’ll work just as well. Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.
I bake these Ferrero Rocher Chocolate Chunk Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Ferrero Rocher Chocolate Cookies
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 150 g Milk Chocolate
- 150 g Ferrero Rocher
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and crushed Ferrero Rochers (keep a few back for the end) and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop tsp sized balls of cookie dough – so you have 16 of similar size. Place on the trays, with about 1-2 inches in between (max 4 per tray).
- Bake for 9-11 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Add some of the remaining Ferrero Rocher now – they'll melt just the right amount.
- Repeat for all cookies and leave to cool on a wire rack before serving.
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