What to use instead of cocoa butter for melting chocolate?

If you can't find cocoa butter, you could use coconut oil instead. It will be the same as using cocoa butter.

Can I use just granulated sugar for cookies?

If you use all granulated sugar for this cookie recipe, you will have a crispier cookie; adding brown sugar gives us a chewy, soft center. A mixture of both gives us the perfect cookie texture.

Why can't I over-mix cookie dough?

Overmixing cookie dough leads to cakey cookies. It's important to stop mixing as soon as the flour is fully incorporated.

Ferrero Rocher inspired Cookies

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Ferrero Rocher inspired Cookies

Recipe by Archersfood

Delicious Ferrero Rocher-inspired cookies, made with brown butter, and covered in a chocolate-hazelnut mixture that gives the perfect crunch.

Total Time0 hours
Yield10 cookies

Ingredients

COOKIE DOUGH

1 cup (230 g) unsalted butter, room temperature
½ cup (122 g) granulated sugar
1/3 cup (68 g) brown sugar
¼ tsp (1.5 g) fine sea salt
2 eggs, medium-sized, room temperature
1 tbsp (15 ml) whole milk
2 1/2 tsp (10 g) baking soda
2 2/3 cups (320 g) all-purpose flour
1 tbsp (10 g) cornstarch
½ cup (85 g) dark chocolate callets

COATING

1 ½ cups (255 g) milk chocolate callets
1 tbsp (14 g) cocoa butter
½ cup (64 g) chopped hazelnuts

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Instructions

To prepare Ferrero Rocher-inspired cookies, we start by browning the butter. In a light-colored saucepan, melt 1 cup (230 g) unsalted room temperature butter over medium-low heat, stirring constantly. The butter will go through different stages, from solid to melted, then it will start turning yellow and bubbling. Bubbling becomes more intense, and then the color of the butter slowly starts to brown. Keep cooking until golden brown.
Let the butter cool for at least 15 minutes. In a stand mixer bowl fitted with the paddle attachment or (a mixing bowl and a whisk), add the browned butter with ½ cup (122 g) granulated sugar and 1/3 cup (68 g) brown sugar and beat for 2-3 minutes over medium speed.
Add ¼ tsp (1.5 g) fine sea salt and 2 medium-sized, room-temperature eggs and beat again until incorporated.
Add 1 tbsp (15 ml) of whole milk and 2 ½ tsp (10 g) baking soda and mix only until combined. Add 2 2/3 cups (320 g) all-purpose flour and 1 tbsp (10 g) cornstarch (if you are using a mixing bowl with a whisk, change to a spatula) and mix again until incorporated.
Add ½ cup (85 g) dark chocolate callets. Mix just until combined and let the cookie dough chill for 10 minutes.
Using a large cookie scoop, scoop the cookie dough into a baking sheet lined with parchment paper, making sure to leave enough distance between each of the cookie balls as they will grow as they bake and spread.
Preheat the oven to 355F (180 °C) and once it reaches the right temperature, bake the cookies for 13 minutes. If you like very crispy cookies, I recommend you bake them for 16 minutes.
Remove the cookies from the oven and let them sit in the same pan for 15 minutes. If you need to do another batch of cookies, I recommend you grab another baking sheet or wait 15 minutes until you bake another round. That time in the pan is very necessary so the cookies can actually set. After 15 minutes, place them in a cooling rack.
Prepare the chocolate coating for the cookies. In a saucepan over the lowest heat setting, melt 1 ½ cups (255 g) milk chocolate callets with 1 tbsp (14 g) cocoa butter, stirring constantly so it doesn’t burn. You can melt it in the microwave instead.
Once fully melted, add ½ cup (64 g) of chopped hazelnuts.
Place a tray under the cooling rack with the cookies on top, and add the chocolate mixture over the cookies, covering them fully. You can eat them like this or let them sit in the freezer for 15 minutes so the chocolate layer hardens. Up to you! Enjoy!!