Preheat the oven to 350F. Line two baking sheets with
parchment/silpat.
2) In a medium bowl combine flour, cocoa, baking soda and salt
and whisk together. In a large bowl/mixer bowl beat together the
butter and sugars until creamy.
4) Add eggs and vanilla until well combined. Add the dry
ingredients to the butter mixture in two parts, beat on low until just
combined.
6) Stir in the chips and Ferrero Rocher’s. Using a small-medium
scoop, place rounds of dough on the prepared cookie sheets. If the
dough is too sticky, cool it in the fridge for 15 minutes.
8) Bake for 10-12 minutes. Let cool on sheet for 5 minutes, then
transfer to a wire rack.
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