45 min.
Very Easy
Medium
These New York–style chocolate cookies are rich, thick, and indulgent. Crispy on the outside, soft and fudgy on the inside, with a Ferrero Rocher hidden in the center and Nutella added to the dough for extra richness. Finished with dark chocolate chips and decorated with Ferrero, this recipe is made for chocolate lovers who want more than just a cookie;
SCROLL DOWN
Salt
1 small tablespoon
All-purpose flour
(400 g)
Unsweetened cocoa powder
(50 g)
White sugar
(100 g)
Brown sugar
(100 g)
Butter
(250 g)
Egg
2 Large
Baking powder
(5 g)
Dark chocolate chips
(240 g)
Nutella
68 tablespoons (to taste)
Ferero rocher
12 pieces (for stuffing) 6 pieces (for decoration, cut in halves)
45 min.
In a large bowl, add the butter, white sugar, and brown sugar. Whisk until the mixture becomes creamy, smooth, and slightly fluffy. This step is key to achieving the classic New York cookie texture.
Add the two eggs, one at a time, mixing well after each addition. Then add the cacao and mix until fully incorporated. The cacao adds richness, moisture, and a deep chocolate flavor.
In a separate bowl, mix: Flour, Cocoa powder, Baking powder, Salt. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Fold in the dark chocolate chips evenly throughout the dough. The dough should be thick, soft, and easy to handle.
Divide the dough into large portions of 100g each (New York–style size). Flatten each portion slightly, place one Ferrero Rocher in the center, and carefully wrap the dough around it, sealing completely. Think of it like hiding a chocolate treasure inside.
Place the cookies on parchment paper.
Preheat the air fryer to 180°C (350°F). Bake the cookies for 1520 minutes, depending on size. The edges should look set, but the center should remain soft.
Let the cookies rest for 5 minutes before moving them. They will continue to set while staying soft inside. Serve with a melted Ferrero and Nutella center. Half a Ferrero on top of some cookies for decoration, put some Nutella on top, then add the Ferrero for decoration.
Serving:
12
by Chef Marvin Piña
45 min.
Very Easy
Medium
These New York–style chocolate cookies are rich, thick, and indulgent. Crispy on the outside, soft and fudgy on the inside, with a Ferrero Rocher hidden in the center and Nutella added to the dough for extra richness. Finished with dark chocolate chips and decorated with Ferrero, this recipe is made for chocolate lovers who want more than just a cookie; they want an experience.
45 min.
Very Easy
Medium
These New York–style chocolate cookies are rich, thick, and indulgent. Crispy on the outside, soft and fudgy on the inside, with a Ferrero Rocher hidden in the center and Nutella added to the dough for extra richness. Finished with dark chocolate chips and decorated with Ferrero, this recipe is made for chocolate lovers who want more than just a cookie; they want an experience.
Salt
1 small tablespoon
All-purpose flour
(400 g)
Unsweetened cocoa powder
(50 g)
White sugar
(100 g)
Brown sugar
(100 g)
Butter
(250 g)
Egg
2 Large
Baking powder
(5 g)
Dark chocolate chips
(240 g)
Nutella
68 tablespoons (to taste)
Ferero rocher
12 pieces (for stuffing) 6 pieces (for decoration, cut in halves)
45 min.
In a large bowl, add the butter, white sugar, and brown sugar. Whisk until the mixture becomes creamy, smooth, and slightly fluffy. This step is key to achieving the classic New York cookie texture.
Add the two eggs, one at a time, mixing well after each addition. Then add the cacao and mix until fully incorporated. The cacao adds richness, moisture, and a deep chocolate flavor.
In a separate bowl, mix: Flour, Cocoa powder, Baking powder, Salt. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Fold in the dark chocolate chips evenly throughout the dough. The dough should be thick, soft, and easy to handle.
Divide the dough into large portions of 100g each (New York–style size). Flatten each portion slightly, place one Ferrero Rocher in the center, and carefully wrap the dough around it, sealing completely. Think of it like hiding a chocolate treasure inside.
Place the cookies on parchment paper.
Preheat the air fryer to 180°C (350°F). Bake the cookies for 1520 minutes, depending on size. The edges should look set, but the center should remain soft.
Let the cookies rest for 5 minutes before moving them. They will continue to set while staying soft inside. Serve with a melted Ferrero and Nutella center. Half a Ferrero on top of some cookies for decoration, put some Nutella on top, then add the Ferrero for decoration.
Serving:
12
_28_11zon.webp)
