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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I came back from a recent trip to Portland, OR with a boatload of their wonderful hazelnuts...