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Chocolate-Filled Hazelnut Cookies
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello  Episode: Holiday Cookie Exchange
Overall User Rating: Overall User Rating


Use very soft butter
12/24/2006 at 08:30pm
User: Anonymous    User Rating:
These were relatively easy to make and they came out wonderfully. I will definitely make again.




It might be me!
12/24/2005 at 09:33pm
User: ALAN from Chino, CA    User Rating:
I followed the recipe, all the ingredients, the hazelnuts I cracked straight out of the shells and roasted them to get the skin off, but something wasn't right. The dough was too dry. The first batch I baked remained basically in the ball and didnt go flat at all. The flavor was very good, but maybe I was missing the point of the cookies, they looked very close to a macaroon. I would be willing to try them again if I knew what or where I went wrong.




Quite tasty!
12/18/2006 at 07:36pm
User: Anonymous    User Rating:
I used regular all-purpose flour and macademia nuts instead of hazelnuts, but these came out quite good.




Came out perfect!
12/18/2006 at 07:22pm
User: Anonymous    User Rating:
I really can't imagine why this recipe is failing for other users. I followed it exactly, used Pillsbury Softasilk cake flour (don't use all-purpose flour), and they came out beautifully. Took a batch to a Christmas party yesterday and several people asked me for the recipe. I'm going to make more for gifts. Take the directions to use very small balls of dough seriously. They seem best when made bite-sized.




be careful with cake flour
12/17/2006 at 10:08pm
User: Anonymous    User Rating:
I used a cake flour called Presto and they came out so salty that I had to throw them out. be careful! some cake flour comes with salt and baking powder in it. They looked good but were horrible. I will try them again with a different brand fo flour




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02/26/2006 at 09:15pm
User: Anonymous    User Rating:
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