1 cup butter, softened
1 cup sugar
½ cup brown sugar, packed

2 eggs
1 tsp. vanilla

2 tbsp. cocoa
2 ½ cups flour
1 tsp. baking soda
1 tsp. salt

100 grams. milk chocolate, chopped into small pieces
12 Ferrero Rocher chocolates. Freeze chocolates overnight, unwrap and place into a Ziploc bag and smash into small or medium sized pieces. I like to use my baking hammer☺

Method:
Preheat the oven to 350 degrees.

In a large mixing bowl combine the sugars and butter; blend until light and fluffy.

Add the eggs and vanilla; mix well. In another bowl combine the dry ingredients and whisk or sift together until thoroughly combined.

Gradually add the dry ingredients to the butter mixture; stir until combined. Stir in the chopped chocolate and Ferrero Rocher’s.

For better handling let the dough cool in the fridge for a few minutes. Roll 1-inch of the dough into a ball place on a lined cookie sheet and flatten slightly with your fingers. Bake in the preheated oven for 10-12 minutes.

Let cool and store in an air-tight container. Happy Baking!!