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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 (189)

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Average Rating:

Total Reviews: 189

Showing 91-100 of 189

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  • on November 20, 2009

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    I was surprised at how easy these were to make! Some of these ingredients are easily changeable. I will definitely make these again for christmas! ~ super easy as i am only 13 years old. If I can do it anyone can

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  • on November 08, 2009

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    These cookies are the bomb!!! I make lots of dough and store it in logs wrapped on wax paper in my freezer, ready for when my kids are.
    I have scaled the chocolate chips to 9-10 oz, and they still come out quite sweet. I also replace half of the butter with Light Smart Balance, and they turn out just fine. They would probably go soft way sooner than the full butter version, but I solve that problem by making only a small batch at a time (about 8 cookies, so they don't sit on the counter long at all.
    My whole family love these cookies, and the kids say these are their favorite cookies now.

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  • on October 30, 2009

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    I don't usually make comments, but this is worth it. The cookie was so delicious and crunchy. Everyone loved it, my boyfriend demands I make more! I looked everywhere for Hazelnuts and couldn't find any so I melted butter and brown sugar and coated some pecans and used that instead... turned out delicious!

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  • on October 28, 2009

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    I modified the recipe just slightly, i.e. didn't include the toffee and used walnuts instead. Also used Guittard real mil chocolate chips (which are delicious.

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  • on October 14, 2009

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    i always love watching giada, but rarely ever make stuff of hers. these were really good, so im going to have to try some more!
    i didnt have any toffee, so i didnt use any. also, i used dark brown sugar, and tripled the amount of oats, and reduced flour accordingly. delicious!

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  • on October 03, 2009

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    I have been known for these cookies. They outdo the mall bought cookies by far.

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  • on September 30, 2009

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    I thought these looked so good, but mine didn't turn out right. I've had this problem before when using toffee in cookies. I followed the recipe, but the toffee candy bits seemed to make the whole cookie just melt in the oven. I tried baking them at 325 and at 350 (like some people have recommended but nothing worked. My cookies just turned out completely melty and flat. When they cooled, they tasted too chewy and sweet. I saw that a few people had this sort of problem. What is the trick to making these work?

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  • on September 15, 2009

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    Amazing! I made these without the the hazelnuts because I am not a huge fan of nuts, and I also did not chop the oats in a food processor. I left them whole because I wanted to give the cookies a little more texture. They were a hit! I should have made more, they were gone quickly!

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  • on September 08, 2009

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    AMAZING. I added pecans instead of hazelnuts, just because that's what I had on hand... I also cooked them at 350 instead of 325 thanks to previous reviews and they came out perfectly! A little crunchy on the outside and soft in the middle!

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  • on August 26, 2009

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    This recipe is absolutely delicious! I like my cookies a little sweeter so I upped the sugars each by 1/4 cup. They turn out great with any roasted nuts and even without. Unfortunately I didn't get to taste but a couple last time I made them because the cookie monster ate them all (i.e. my husband. I definitely recommend this recipe! Thank you Giada!

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