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Hazelnut Chocolate Chip Cookies Recipe

Hazelnut Chocolate Chip Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

Showing 31-40 of 148

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  • on April 15, 2007

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    Great choice Glada, love the cookies and with my Son's help, he also love the cookies as well. And he don't like nuts that much. I did finely chopped the hazelnut and it was a big hit. Thanks again....

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  • on April 02, 2007

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    These cookies were very well-received and garnished the above award shortly after coming out of the oven.

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  • on April 01, 2007

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    I liked these, but was a bit disappointed in their taste. I expected them to be a lot better. Also, I didn't find that they kept well,about two days max, otherwise they went really dry,crumbly,and crunchy. The first and second day they do have a nice chewiness about them, thus the three stars!

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  • on February 19, 2007

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    great cookie recipe! Took off one star because I thought it would come out more chewy than crunchy

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  • on January 27, 2007

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    These cookies were great. I used other readers' tips and after I toasted my hazelnuts, I rubbed them in a towel. I made two batches of these, one with nuts and one without, and baked them as bar cookies, in two 8 by 8 inch pans for 17 minutes each. Then I cut them into triangle-shaped bars, drizzled them with chocolate and put nuts and toffee on them. They are quite delicious. I also used half shortening to make them less flat. These may be my new chocolate chip cookie...

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  • on December 31, 2006

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    I made these cookies multiple times for family members and have been asked to share the recipe each time. I use about half the number of chocolate chips (milk chocolate and about 10 ounces of toffee (heath brand. Hazelnuts can be hard to find, however they add the perfect taste and crunch. These are my new favorite!

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  • on December 29, 2006

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    So Yummy!

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  • on December 14, 2006

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    Super twist on chocolate chip cookies.
    I made these for my annual cookie swap and the recipe doubled well and are very easy. Bake the hazelnuts at 350 for about 15 minutes, cool, skins will pop and rub in a towel to remove skins.

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  • on November 28, 2006

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    A solid, sophisticated cookie. Nice texture. A pleasant combination of flavours.

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  • on November 22, 2006

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    I was in search of the perfect chocolate chip cookie and I believe I have found it. The oats lend just the right amount of texture to the center and still allow the cookie to get lightly crisp on the edges. I baked half the batch without freezing the dough the other half after freezing. Freezing really made a wonderful difference for me. I like my cookies a tad less sweet than others so I only put 1/2 cup white sugar as opposed to the full cup. Thanks

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