Ferrero Rocher stuffed cookies

Ingredients

• 150 g cold unsalted butter
• 100 g brown sugar (1/2 cup)
• 65 g white sugar (1/3 cup)
• 1 large cold egg + 1 yolk
• 1 tsp vanilla
• 250 g all-purpose flour (about 2 cups)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/3 tsp salt
• 60 g chocolate chips
• Nutella, frozen in small balls
• Ferrero Rocher chocolates
• For the coating: 250 g semisweet chocolate chips (1 1/2 cups)
• Crushed hazelnuts

Instructions

1. Freeze small balls of Nutella on parchment ahead of time.
2. Beat the cold butter with both sugars until smooth and lump-free — everything must stay cold.
3. Add the egg, yolk and vanilla, then the dry ingredients, and finally the chocolate chips.
4. Chill the dough at least 1 hour, then wrap each portion around a frozen Nutella ball and a Ferrero Rocher.
5. Bake at 180°C (350°F) for 12–13 minutes and cool slightly.
6. Melt the chocolate with the hazelnuts, press each cookie top-down into the mixture to coat, and let the shell set.