These cocoa dough rolled cookies are an irresistible treat, filled with smooth Nutella and crunchy hazelnut pieces, reminiscent of the luxurious taste of Ferrero Rocher chocolates. The combination of rich chocolate and nuts in a tender, rolled cookie format makes for a truly delightful experience.
Why You’ll Love This: If you’re a fan of Ferrero Rocher, these cookies are a dream come true! The dough’s cocoa richness perfectly complements the Nutella’s creamy texture, while the hazelnut pieces add a delightful crunch. These cookies are not only delicious but also visually appealing, making them a perfect treat for any occasion or a luxurious everyday snack.
Ingredients: For the Cocoa Dough:
- 125 grams cold butter, cubed
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- 1 ½ cups flour
- 1 egg
- 1 egg yolk
- A pinch of salt
For the Filling:
- 200 grams Nutella
- 1 cup crushed hazelnuts
Instructions:
- Prepare the Dough: In a mixer with a paddle attachment, combine cold butter, powdered sugar, cocoa powder, flour, and salt. Mix on medium speed until a sandy texture is achieved. Add the egg and egg yolk, mix until a uniform dough forms. Flatten the dough, wrap in cling film, and refrigerate for 30 minutes.
- Roll and Fill: Roll out the dough between two sheets of baking paper to a 3.5 mm thick rectangle. Spread a uniform layer of Nutella and sprinkle crushed hazelnuts over it. Roll up from the wider side of the rectangle into a tight log. Place it on a baking tray.
- Scoring and Baking: Score the log halfway through at intervals equal to the desired cookie thickness. Bake in a preheated oven at 170°C (top and bottom heat) for about 25 minutes.
- Final Touches: Once slightly cooled, cut the cookies along the scored lines. Optionally, dust with powdered sugar or drizzle more Nutella on top. Store the fully cooled cookies in an airtight container.
