This is one decadent cookie! Thanks everyone for sharing your tips and experiences. I have no trouble whatsoever. Here's my 2 cents worth: 1) If you have one, use a scale to weigh the flour, and cocoa powder. 2) I used both Rollo and Caramilk. And my husband likes the Caramilk better. 3) As a previous poster stated, use an ice-cream scoop. I didn't even need to refrigerate the dough. I did however chill the chocolates. 4) I kind of have a feeling that this cookie should not be overbaked. 5) Read all the reviews! Learn from others experiences.

Reviewed On: Aug. 19, 2001

I think this recipe is great, so simple yet very tasty. I have tasted a similar version from one of our local Italian bakeries, and had been searching for this recipe forever. I have added melted chocolate to the batter and it turned out quite well. Unlike the previous poster, my cookies didn't spread at all, which to me is wrong as I think they actually SHOULD come out flat and thin. As to the skinless hazelnuts, I chopped mine in half, in anticipation of the cookies coming out flat, and roasted them in the oven, and the skin just peeled right off. If you like nutty cookies, this is a must try.

Reviewed On: May 19, 2001