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Monday, December 26, 2011

12 Days of Cookies - Day 11 - Chocolate Ferrero Rocher Cookies

 

I finally have a moment of freedom. Since the day before Christmas Eve I have been non-stop baking, wrapping, cleaning and visiting family and friends. Christmas eve we went to our good friends, Monika and Sebastian's for dinner.  They invited us two years ago to their family dinner and we had the best time.   Unfortunately working around large families we didn't get a chance to make it this last year so we made sure we could fit it in 2011.  This year was no exception to the first. It was another great year, lots of food, wine and great company.

My day 11 recipe is just for Sebastian.  When I saw this recipe, the check mark in my head went off.  He love Ferrero Rochers.  In fact I don't think we go to their house for any event with out bringing him some and there were wine glasses filled with them on the Christmas table.  This time I will be bringing some Ferrero Rochers but they will be frozzen, crushed, chopped and hidden in some chocolate cookies.   It's perfect.

Ferrero Rocher Chocolate Cookies


(Adapted from the Happy Baker)

INGREDIENTS:
1 cup butter, softened
2/3 cup granulated sugar
1/3 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 tbsp. cocoa
2 1/4 cups unbleached all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 cup milk chocolate chips
12 Ferrero Rocher chocolates. Freeze chocolates, unwrap and place into a Ziploc bag and smash/chop into small or medium sized pieces.

INSTRUCTIONS:
1) Preheat the oven to 350F.  Line two baking sheets with parchment/silpat.
2) In a medium bowl combine flour, cocoa, baking soda and salt and whisk together.


 3) In a large bowl/mixer bowl beat together the butter and sugars until creamy. 
4) Add eggs and vanilla until well combined.


5) Add the dry ingredients to the butter mixture in two parts, beat on low until just combined. 
6) Stir in the chips and Ferrero Rocher’s.


7) Using a small-medium scoop, place rounds of dough on the prepared cookie sheets.  If the dough is too sticky, cool it in the fridge for 15 minutes. 
8) Bake for 10-12 minutes.  Let cool on sheet for 5 minutes, then transfer to a wire rack.

My first thought is that it needed more Ferrero Rochers, if the goal of the cookie is to have that hazelnut flavour.  On second thought this cookie is awesome, it would be a wonderful chocolate cookie base for so many other cookies.  It is not an intense fudgy cookie but can definitely give chocolate chip cookies a run for their money.  I will use this base for other cookies, for sure! Or just add more Ferrero Rochers next time.

MEG's RATING: D-EEEE-LICIOUS



Don't forget to enter  - Day 12 - Cookie Pie and a Giveaway!!!!














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