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Chocolate Hazelnut Blossom Cookies
Thick and fudgy double chocolate chip hazelnut cookies bursting with roasted hazelnuts and studded with a whole Ferrero Rocher truffle right in the middle. These are a show-stopping cookie to share around the holidays!
Ingredients
Cookie dough:
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ¼ cup 55g packed dark brown sugar
- 1 tablespoon 15ml chocolate hazelnut spread such as Nutella
- 1 large egg
- 1 teaspoon 5ml pure vanilla extract
- ½ cup 65g roasted hazelnuts, finely ground
- ¼ cup Dutch process cocoa powder (I prefer this one)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g all purpose flour
- 1 ¼ cups mini dark chocolate chips
For topping:
- 4 oz dark chocolate melted for drizzling
- 16 Ferrero Rocher truffles unwrapped
Instructions
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Combine soft butter, granulated sugar and brown sugar in a large mixing bowl and beat until smooth and a bit fluffy, but more like damp sand. You can use a hand mixer or do it by hand using the "creaming" technique with a wide rubber spatula. Mix in chocolate-hazelnut spread. Add the egg and mix until evenly incorporated.
- Add ground hazelnuts, cocoa powder, baking soda, baking powder and salt to the butter mixture and mix well. Sprinkle in the flour and fold it in, then fold in chocolate chips.
- Scoop out about 2 tablespoons of cookie dough and roll into smooth balls. Place each ball on the prepared baking trays spacing them about 2 inches apart. Bake for 10-12 minutes until puffed and slightly cracked at the surface and set around the edges.
- While the cookies bake, unwrap the truffles. Right when the cookies are pulled from the oven, press a truffle into the center of each cookie.
- Allow the cookies to cool for about 3 minutes on the baking sheet, then transfer to a cooling rack and continue to bake the rest of the cookies. Once cooled, drizzle with melted dark chocolate and enjoy!
