Hazelnut Crunchers Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Roxanne J.R.
Reviewed: Apr. 8, 2011
Wow, these are so delicious! I never made cookies with hazelnuts in them before and I think I have just found my absolute favourite nut to use in cookies. Although I am a major fan of white chocolate I wasn't sure how it would pair with the hazelnuts so I used only half the amount of white chocolate chips and replaced the other half with milk chocolate chips. I baked mine a little longer than the recipe called for cause I wanted them to be really crunchy and it turned out just as I wanted it to. So delicious! These cookies are definitely going into my favourites file to be made again and again.
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Photo by Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Sep. 4, 2010
Great cookie! Easy recipe. I used light brown sugar bc it was all I had and I knew it wouldn't make much difference. They came out crunchy and very tasty. As always I used parchment paper and non stick spray. I will definitely be making these again.
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Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA

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Reviewed: May 8, 2010
Great recipe!
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Photo by ILuv2cook

Cooking Level: Intermediate

Home Town: Lilburn, Georgia, USA
Living In: Conyers, Georgia, USA

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Reviewed: Apr. 25, 2010
I came back from a recent trip to Portland, OR with a boatload of their wonderful hazelnuts and this was the perfect recipe to showcase them. I made two batches, one as written, the other I experimented with. Both were very good, but my experiment even better if I must say so myself. You must love white baking chips and hazelnuts to love this cookie as both flavors are prominent. While the original recipe is delicious, it still is a basic chocolate chip cookie dough with the additions of the hazelnuts and vanilla chips. To the second batch I added a good spoonful of Nutella (Italian chocolate-hazelnut spread) to the butter and sugar while at the same time decreasihg the white sugar just a smidge to compensate for the added sweetness of the Nutella. I skipped the vanilla, adding a tablespoon of Frangelico (Italian hazelnut liqueur) instead. I really wanted to capitalize on that hazelnut flavor! I also increased the flour to 1-1/3 c. to compensate for the extra gooiness of the Nutella and Frangelico. I baked them for a longer rather than shorter baking time, on ungreased cookie sheets and they turned out light and crispy. The hazelnut flavor is pleasantly sweet and delicate. Either version is good, but I think milk chocolate chips would be a better choice in both. To me, there's just something unpleasant and artificial tasting about the white chips, not to mention that milk chocolate and hazelnut is just undeniably a match made in heaven!
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Dec. 15, 2008
These are great! I used a mixture of white chips and regular chocolate chips.
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Reviewed: Jul. 27, 2008
Absolutely loved the nutty flavor! Next time I will try it with chocolate chips instead of white chips.
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Reviewed: Jul. 15, 2007
These are great. They're so good with the hazelnuts and white chocolate. They don't make much though- not even two dozen. I guess I could have made them smaller. (I used a Pampered chef cookie scoop). I only baked for 8.5 minutes so they would be soft and chewy. Good recipe- I would make these again!
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Photo by What a Dish!

Cooking Level: Intermediate



 
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