Nutella Cookies

Line a small cookie sheet with parchment paper.
Scoop the Nutella into 17 2 tsp portions, onto the baking sheet. Freeze the Nutella balls until they are frozen and very firm.
3/4 cup (222 g) Nutella
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Roughly chop the Ferrero Rocher and set aside. (This part is messy.)
15 Ferrero Rocher
In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.
1 1/2 cups (188 g) all-purpose flour, spooned and leveled , 1/2 cup (40 g) Dutch process cocoa powder , 1/2 tsp baking powder, 1/2 tsp salt
In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.
2 egg yolks, at room temperature, 1 1/2 tsp vanilla
Add in the dry ingredients to the wet ingredients and combine on low speed.
Fold in the chopped Ferrero Rocher with a rubber spatula.
Scoop the dough into 17 portions with a large, 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place the frozen Nutella ball in the center. Then close the Nutella ball in with the cookie dough and roll into a dough ball again. Make sure the Nutella is completely covered in cookie dough.
(Keep the Nutella balls in the freezer until ready to use for each batch of cookies.)
Transfer the cookie dough to a prepared baking sheet. Bake 6 cookies at a time for 10-11 minutes.
When the cookies are straight out of the oven, scoot a round cookie cutter around them to give them a perfect circular shape.
Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Sprinkle the top of each cookie with chopped hazelnuts and sea salt, then serve!
chopped hazelnuts and sea salt, for sprinkling on the cookies

Ingredients

Instructions