A chunky cookie with a whole Ferrero Rocher sealed inside it. The dough takes 5 minutes, the freezer takes 30, the oven takes 15. What comes out is soft enough to melt in your mouth, loaded with milk chocolate chips, and then you hit the crunch of the Ferrero in the middle.
Easy, too. There is nothing here beyond beating butter with sugar, folding in chips, and wrapping the dough around a chocolate.
What you’ll need
Makes around 14 filled cookies.
- 115g unsalted butter, room temperature
- 160g brown sugar
- 40g granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 315g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 200g milk chocolate chips
- 14 Ferrero Rocher
Method
- Beat the butter with the sugars.
- Add in the vanilla extract and egg. Mix until combined.
- Whisk in the flour, baking soda and salt.
- Fold in the chocolate chips.
- Make 14 balls. Fill them with a Ferrero Rocher each.
- Freeze the cookies for 30 minutes.
- Bake at 200°C for 15 minutes. Let cool for 30 minutes.
A couple of tips
- The 30 minutes in the freezer are part of the recipe. Shape all 14 balls with a Ferrero sealed inside each one, then freeze them before they go anywhere near the oven.
- Give them the full 30 minutes to cool. They come out of a 200°C oven soft, and the recipe asks for half an hour before you break one open.
Our chunky cookies are baked fresh in-house every day. If you’re in Budapest or Bucharest, come grab one warm — walk-ins only. #webelieveinhandmade
