Ferrero Rocher Cookies Food

FERRERO ROCHER COOKIE RECIPE

Steps:

• Place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.
• Place the sugar and water in a sauce pan over medium-low heat until the sugar is fully dissolved and the color is like honey. Gently swirl the pan every so often to move the sugar around.
• Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
• Return the nuts with the sugar to the food processor and pulse until there are no more large chunks.
• Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
• In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
• Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
• Add the chopped chocolate and praline and fold until all the flour is combined and the chocolate and praline are evenly distributed.
• Scoop the dough into 10 round balls with a 2 ounce cookie scoop. Roll them so they're smooth and then place five per pan.
• Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature
• Place the chocolate chips a small bowl and set aside.
• Place the cream in a small pot over medium-low heat and gently heat hit until it's simmering.
• Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it's smooth.
• Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.

FERRERO ROCHER COOKIES

Steps:

• Place the Ferrero Rochers in the freezer until firm, about an hour. Remove from freezer and pulse in a food processor (or hit with a hammer in a zip-loc bag) a few times until they're broken into chunky pieces. Be sure not to grind them too finely: you want thick, chunky pieces. Place back in the freezer until ready to use.
• Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
• In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
• In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy. Beat in the full egg, then the egg yolk and the vanilla, mixing until smooth. Add flour mixture in three parts, stirring until just combined after each addition.
• Stir in ½ the Ferrero Rocher pieces. Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Place the remaining Ferrero Rocher into the tops of the cookies, pressing them into the dough slightly.
• Bake for 9-11 minutes until edges are nicely browned. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

FERRERO ROCHER COOKIES

Steps:

• Add brown sugar, Splenda, and sugar in a bowl along with 1 cup butter (do not heat up to liquid form).
• Combine until smooth in consistency.
• Add 2 egg and 2 tsp vanilla extract.
• Mix flours, cocoa, baking soda, and salt in separate bowl.
• Slowly combine dry and wet ingredients.
• Add in oats and chopped nuts.
• Spoon Tbsp onto pan and press down with spoon (DO NOT GREASE PAN).
• Cook at 350°F for 10-15 minutes.
• Let cool and enjoy with a glass of milk -- or soy milk.