Hazelnut stuffed cookie dough

Ever since I was little I’ve been obsessed with hazelnut spread (although, not very original , I feel like the rest of the nation also had this infatuation with the stuff). Which lead me in my teens to have an infinite love for Ferraro Rocher. So, I decided the best thing to make would be the combination of my two loves… and cookies, to make this hazelnut spread stuffed cookie dough, inspired by the Ferraro Rocher. I hope you enjoy!

Hazelnut stuffed cookie dough

MAKES 12

6 tsp hazelnut spread (something similar to Nutella) 

12 blanched whole hazelnuts 

200g dark chocolate, melted 

50g chopped roasted hazelnuts

For the cookies 

150g plain flour 

100g butter

50g soft brown sugar

100g caster sugar 

2- 3 tsp milk

1 The day before (or around 3 hours before) you want to make them simply line a container with parchment and spoon 12 – 14 individual ½ tsp scoops of hazelnut spread so they’re not touching. Place a whole hazelnut in the middle of each of the scoops, cover, and put in the freeze to set completely. This will be your filling.

2To be on the safe side I usually heat the flour to treat it for pathogens as we’re not cooking it later - Spread it on a baking sheet and cook it at 160C / 140C for 5 mins until the flour reaches 60 – 70C, and leave to cool. 

3 Beat together the butter, light brown sugar, caster sugar and a pinch of salt together until creamy, pale and smooth. Beat plain flour mix until combined, gradually adding in the milk until you have a thick pliable mixture. Weigh the dough into round 12 x 20g balls.

4 Flatten each of the cookie dough balls between your hands, around ½ cm thick. Take the hazelnut spread blobs out of the freezer and place on in the centre of each of the flattened. Working quickly pull the sides of the cookie dough in to cover the frozen spread and roll between your hands to create a ball and cover all the filling. 

6Place back onto the parchment, cover and freeze for 30 mins until set slightly. Finely chop your roasted hazelnut nuts or put them in a food processor until very finely chopped. Mix the hazelnuts into the melted chocolate in a deep bowl. 

7 Line a tray with greaseproof paper. Take your cookie dough balls out of the freeze and dunk each one individually into the melted hazelnut chocolate until fully coated. Using a fork carefully take it out of the chocolate, tap it on the side to get rid of any excess chocolate and place on the parchment. Continue with the rest of the cookie dough balls until they’re all coated. 

8 Leave them to set in the fridge, as we didn’t temper the chocolate – this works best. However, if you want a challenge and have tempered the chocolate then they should be fine to set at room temperature.