Creating Cookies

During birthday celebration time this year I was enjoying a delightful Ferrero Rocher chocolate and I decided that I wanted to create a cookie that tasted like a Ferrero Rocher. I didn't want to find a recipe and make it, I wanted to create a recipe. Now, I'll admit that I didn't start from scratch. I don't know enough about baking to do that, but I did take a base cookie recipe and make some changes and by the second batch I thought that I'd succeeded.
Here's the recipe:

Ferrero Rocher Cookies

Ingredients:

Cookies

2 cups all purpose flour

2 teaspoons baking powder

2 cups granulated sugar

½ cup (1 stick) butter or margarine

4 squares (1 ounce each) unsweetened baking chocolate, chopped

4 large eggs, lightly beaten

2 teaspoons Kahlua

4 oz hazelnuts toasted

Topping (Ganache)

2 cups milk chocolate chips

¼ cup butter or margarine

½ cup hazelnut flavored nondairy liquid creamer

Directions:

Combine flour and baking powder; set aside. In saucepan over medium heat combine sugar, butter, and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and Kahlua. Stir in flour mixture until well blended. Chill 2 hours in the fridge.

Preheat oven to 350˚F. Roll dough into 1-inch balls with a hazelnut inserted in the center. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes. While cookies are baking, put chocolate chips and butter in a saucepan over low heat. Stir constantly until melted and remove from heat. Stir in creamer. Once cookies have been removed from the pan pour the ganache over the top of the cookies and sprinkle with chopped hazelnuts. Do not package until ganache is set or you can put the cookies in the freezer to speed up the process.

They are a little time intensive compared to chocolate chip cookies, but they are yummy if I don't say so myself.