Chocolate Hazelnut Cookies

1. In a bowl, whisk together the flour, cocoa powder and baking soda to fully combine and aerate them. Set the bowl aside. In the bowl of a stand mixer, combine the two butters and two sugars. Beat them together thoroughly with the paddle attachment until it is a light and fluffy mixture. Then beat in the chocolate hazelnut spread. Add in the eggs one at a time until they are completely mixed in. Then slowly add in the dry ingredient mixture until just combined. Turn off the mixer and switch to a rubber spatula to gently fold in the chopped up Ferrero Rocher chocolates.
2. Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone mat. Roll the chocolate hazelnut cookie dough into about 1 1/2 to 2 inch balls. Spread them out evenly onto the baking sheet, leaving about 2 inches between, and press each ball of dough down to flatten it into a nice disk. Now, I made 12 really big ones and there was a big spoonful of dough left for me to sample. If you make yours a little smaller than I did, you may get about 16. Bake the chocolate hazelnut cookies for about 15 minutes, until the edges just start to get crisp and they are cooked through. Take them out of the oven when they are done and let them sit on the pan for a few minutes to cool. Transfer them to a rack to finish cooling.
3. You are ready to serve! The Ferrero Rocher chocolates just melt gorgeously into the cookies and give great texture because of the crunchy hazelnuts in them. Such easy and incredible cookies that are sure to be a hit!