Friday, January 6, 2012

Ferrero Rocher Chocolate Cookies

Does anyone need an introduction to sell these cookies?
Here's everything good in the world in a cookie that's crisp on the outside and slightly chewy on the inside. YUM.

After a billion google searches, I couldn't find many recipes that actually use Ferrero Rochers, most just try and make things taste like them. Maybe people are too concerned with just them eating as is. Fair enough.

If you haven't been overloaded at Christmas or want a vegan version for this recipe, no worries! Just use about a cup total of roasted hazelnuts, choc-hazelnut spread, choc chips and wafer. Oh I know that's very vague, but just use your good judgement of how much you want to put in of each.

Ferrero Rocher Chocolate Cookies

Based Loosely on Chocolaty Crinkle Cookies from Vegan Cookies Invade Your Cookie Jar

1/2 C Sugar
1/3 C Canola Oil
2 Tbs dark corn syrup, or I used golden syrup
1 Tsp vanilla
1/3 C non dairy milk (I used Almond)
1Tbs LSA or ground flax
around 8 Ferrero Rocher chocolates. Or make up 1 cup total { hazelnuts+choc hazelnut spread+choc chips + wafer}
1/4 C cocoa
3/4 tsp baking powder
1/4 tsp salt
1 1/2 C flour (I used Organs GF) 

First things first, grab a morter and pestle and smash up your rochers (or mix ins). Get it fairly mushed, but leave a few small chunks. 
Chuck in a large bowl the sugar, oil, syrup, vanilla, milk, flax (or LSA) and smashed rocher, and mix until combined.
Sift in the flour, cocoa, baking poweder and salt, mix until combined.

Roll out tablespoons of dough into balls, place on lined trays and flatten with a fork.
Bake at 180C for about 12 minutes, rest on tray for 5 then move to cooling rack.

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