🍪 𝐋𝐞𝐯𝐚𝐢𝐧 𝐁𝐚𝐤𝐞𝐫𝐲-𝐒𝐭𝐲𝐥𝐞 𝐅𝐞𝐫𝐫𝐞𝐫𝐨 𝐑𝐨𝐜𝐡𝐞𝐫 𝐂𝐨𝐨𝐤𝐢𝐞 🍪
Ingredients:
- 1 cup unsalted butter, cold and cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped hazelnuts
- 1 cup chopped Ferrero Rocher chocolates
- 1/2 cup chocolate chips
Instructions:
1. Preheat oven to 410°F (210°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together cold cubed butter, light brown sugar, and granulated sugar until well combined.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in chopped hazelnuts, chopped Ferrero Rocher chocolates, and chocolate chips.
6. Using an ice cream scoop, scoop dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are golden brown.
8. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Enjoy these delicious Levain Bakery-style Ferrero Rocher cookies!
Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: Approximately 40 minutes | Servings: 12 cookies
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