Reviewed: Dec. 16, 2011

Instead of chocolate chips, use a high-quality dark chocolate, and add 1 tsp of vegetable oil to it after you have melted it. Chocolate chips don't have the best texture after they are melted. These are one of the first cookies to disappear from my cookie trays.

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Reviewer:

Dessert Crazy

Cooking Level: Professional

Home Town: Lansdale, Pennsylvania, USA

Reviewed: May 4, 2011

wont make again. not enough flavor. careful with the lemon a little goes a long way

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Reviewer:

vmcmkb

Reviewed: Feb. 18, 2011

Great recipe. But the dough is on the dry side. I had to add a bit of milk to get the dough to stick together better to create balls. I also used melted milk chocolate instead of semisweet.

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Reviewer:

TLeigh

Reviewed: Nov. 21, 2010

This was a wonderful little cookie! The nutty flavor of the cookie went so well with the chocolate center. Many reviewers commented that the dough was difficult to work with. So, I made sure my butter was super soft by leaving it on the counter for several hours and had no problems working with the dough. I think soft butter really is key. Also, instead of using a spoon, I put my melted chocolate in a baggie and snipped the corner to make a makeshift pastry bag. This made filling the cookies much faster and cleaner. Awesome recipe. My 3-year-old would have eaten them all if I let him :)

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Reviewer:

musicmom

Reviewed: Aug. 30, 2010

really good taste like nuttela , a good recipe to do with the kids esp when pouring the choco into the middle bet they will love to clean the rest of the chocolate. at first i kinda worry at if will be very brittle but after putting on the top of the oven for a few minutes to cool they harden up nicely. i like them more as they are, without any choco since i'm not a choco lover.

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Reviewer:

hime12

Cooking Level: Intermediate

Living In: Shanghai, Shanghai (Municipality) , China

Reviewed: Dec. 6, 2009

Great Cookie...I added a little bit of water to make the dough more manageable...this helped when rolling the dough into balls...I also used milk-chocolate morsels....yummy

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Reviewer:

Anjelikka

Reviewed: Sep. 20, 2009

Excellent recipe! The only problem I came across was the texture of the dough. It was a little difficult to work with. However, they taste great once they are finished!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 13, 2009

I modified this recipe to make hazelnut cookies for Passover. They turned out delicious! I used 3/4 cup oil instead of the butter, added 1/2 teaspoon salt, increased the hazelnuts to 2 1/2 cups (I had bags of already ground hazelnuts), used 1 1/2 cups potato starch (no flour, of course), and used one whole egg. I also used raw honey rather than sugar, but I'm sure my modified recipe would work fine with sugar too. I did not make a filling, as I just wanted plain hazelnut cookies. The cookies spread out a lot, so if you make them this way, leave plenty of room between them. They came out beautifully, and everyone loved them! They tasted like gourmet cookies rather than Passover cookies. I will definitely make these again!

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Reviewer:

miriyummy

Reviewed: Feb. 14, 2009

These were absolutely fantastic! A huge hit.I must agree with the other reviews - be sure to buy preroasted/peeled hazelnuts, and just use a food processor. Hand "grinding" with a meat cleaver is not recommended. Also, I think I would use less chocolate next time - I feel it detracts from the delicate, melting flavour of the cookie. Divine! This is an instant favourite.

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Reviewer:

Sevenne

Reviewed: Dec. 12, 2008

Probably my own fault. I used unsalted butter. These cookies were missing the salt. Still I think they would be an excellent cookie and very easy to make.

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