AKA the only chocolate cookie recipe you'll ever need. Period. Okay, let's talk about that cookie. You know the one — thick, soft, slightly crispy on the outside, with a lava-like chocolate center and a surprise Ferrero Rocher in the middle.
Sounds dramatic? It should. These cookies are over-the-top indulgent in the best way. Once you make them, you'll wonder why you ever settled for plain old chocolate chip. What I love most about this recipe is the texture contrast.
The cookie itself is loaded with dark and milk chocolate chunks, crunchy hazelnuts, and rich cocoa powder. Then you bite into it… and boom, that melty Nutella core + Ferrero center takes it next level. It’s like a lava cake disguised as a cookie — and yes, it’s that magical.
Don't be intimidated though. While they look fancy, these are totally beginner-friendly if you follow the steps (and freeze them well!). I even have some pro tips at the end of this post so you can get that perfect round shape and dramatic chocolate pull. Alright, now let’s get baking! These are perfect for birthdays, bake sales, date nights, or, let’s be real… just treating yourself.
🍪 Ingredients
🔸 Cookie Dough:
- 115g unsalted butter, softened to room temp
- 100g brown sugar
- 70g granulated sugar
- 1 tbsp vanilla extract
- 1 whole egg + 1 egg yolk (room temp)
- 230g all-purpose flour
- 25g cocoa powder
- 10g cornstarch
- 4g baking soda
- 1g baking powder
- Pinch of salt
- 1/2 tsp instant coffee powder (optional but deepens the flavor!)
- 50g toasted chopped hazelnuts
- 180g chocolate chips (mix of dark and milk chocolate)
🔸 Filling:
- 6 tsp frozen chocolate spread (Nutella works great)
- 6 Ferrero Rocher candies
👩🍳 How to Make It – Step-by-Step
- Cream the Base: In a large bowl, beat the softened butter with both sugars until light and fluffy. Add vanilla, then beat in the egg and egg yolk. If using coffee powder, mix it in now.
- Add the Dry Stuff: In another bowl, whisk together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Sift into the wet ingredients and mix just until a dough forms. Do not overmix!
- Add the Goodies: Fold in your toasted hazelnuts and chocolate chips. The dough will be thick and chunky — just the way we want it.
- Stuff and Roll: Divide the dough into 6 portions (around 130g each). Flatten one portion, add a teaspoon of frozen chocolate spread and one Ferrero Rocher in the center, then gently wrap the dough around and seal it completely. Roll into a ball. Repeat.
- Freeze Time: Freeze the stuffed dough balls for at least 2 hours, or overnight. This keeps the centers from leaking and helps maintain a thick, gooey texture.
- Bake and Chill: Preheat oven to 180°C (350°F). Place cookie dough balls onto a lined baking tray, spacing them apart. Bake for 15 minutes, until the edges look set. Don’t worry if the center looks soft — it firms up while cooling.
- Let Them Rest: Let the cookies sit on the tray for 10 minutes after baking. The centers will be warm and molten — absolutely dreamy.
Q&A: Stuffed Chocolate Hazelnut Cookies
- Don’t skip freezing! It’s key for that lava-like center and perfect shape.
- If the dough feels sticky while shaping, chill it briefly. Don't add more flour.
- Want that Pinterest-perfect look? Gently press extra chocolate or hazelnuts on top right after baking.
- You can use a round cookie cutter to “scoot” and reshape the cookies while they’re still hot for that café-worthy look.
- These are best served slightly warm — pop them in the microwave for 10 seconds the next day and thank me later.
These cookies are pure luxury in every bite — chocolate, crunch, gooey filling, and all the Ferrero magic. Try them once and you’ll never go back to basic cookies again.
