Everyone in my house love cookies…if its same in your house here is a simple eggless recipe for all your cookie cravings!
My son is a big fan of Ferrero Rocher chocolates,but now he need not depend on those big chocolate boxes to satisfy his cravings,as these ferrero rocher cookies, tastes very much similar to them!

As I am on gluten free diet,here I have used gluten free flour which is easily available in market.
Same can be replaced with regular refined flour.

Ingredients:

For cookies:

1/2 cup Butter.

1/4 cup light Brown Sugar.

1/4 cup Castor Sugar.

2 tbsp Milk.

1/2 tsp Vanilla Extract.

1 cup Refined Flour/Gluten Free Flour.

1/2 tsp Baking Soda.

For Filling:

6 tbsp Nutella.

For Topping:

1 cup Milk Chocolate.

1/2 cup Hazelnuts or Cashewnuts toasted and chopped.

Sea Salt.

Method:

For the filling, scoop nutella with the help of a tablespoon onto the parchment paper into 6-8 dollops and freeze them in the freezer.

In a bowl add butter at room temperature,add castor sugar and brown sugar in it. Give it all a good mix,stir in the vanilla extract.

Add flour and baking soda. The dough will be a bit thick at this stage.
Add the milk and beat it for a bit until the dough comes together.Keep the dough into the freezer for 2 hours.

Take the dough out and make equal sized balls,this recipe will make 6 big balls.
Flatten each dough ball and add the frozen nutella ball in the center of it and wrap it properly from all directions with the dough.
Freeze this for another 20-30 minutes.

Line a tray with parchment paper and put the cookie balls 2 inch apart.

Bake it in a pre-heated oven at 180°C for 15-18 minutes.
Let the cookies cool.

In a bowl melt milk chocolate in a microwave with 30 second intervals or on a double boiler.
Into it, add the chopped toasted hazelnuts or cashewnuts.
As the cookies cooldown, place them on a wire rack with a tray under it.
Pour the chocolate hazelnut glaze over the cookies and tap it once to shed the extra chocolate.
Put this in the freezer for 5-10 minutes till the chocolate sets.
Sprinkle some sea salt and enjoy!

Tips:1.This recipe makes about 6 giant cookies, so you can divide the dough for the same beforehand.
Make sure all the cookie dough balls are equal in size for even baking.

2.After the dough is prepared refrigerate it properly.

3.Make sure when you freeze dollops of nutella, they are even in size.

4.Freeze the nutella dollops till they are solid.
After stuffing the dough balls with nutella, freeze them again for 15-20 minutes.

5.After the cookies are baked, let them cook properly before pouring the milk chocolate and toasted hazelnut glaze over them.

Happy Cooking !!!

Sameera.