Description
Chocolate Hazelnut Blossoms That Melt in Your Mouth
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup Nutella
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar for coating
- 23 Ferrero Rocher truffles
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set this dry mix aside.
- Cream the butter and sugars in a large mixing bowl using medium-high speed for 2-3 minutes until light and fluffy.
- Incorporate the Nutella, egg, and vanilla into the creamed mixture. Mix until fully combined.
- Add in the dry ingredients and mix until just combined.
- Chill the dough by covering the bowl and placing it in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Scoop out 2 tablespoon-sized balls of dough, rolling each in granulated sugar and place them on the prepared baking sheet.
- Bake the cookies for 8-10 minutes until they’re just set.
- Press the truffles into the center of each cookie immediately after removing them from the oven.
- Cool the cookies on the baking pan for about 3 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container.
- Use different chocolate spreads for variety.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg