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English Cookie


The hazelnuts in this recipe bring an extra level tothis modified chocolate chip cookie that tingles the taste buds. These cookiesare best if you use a good brand of chocolate, such as Scharffen Berger,Vosges, or Lindt.



At a glance
Cooking Method
2 dozen cookies


1/3 cup canola oil

1/4 cup soft brown sugar 1/4 cup superfine sugar

1 egg, lightly beaten

Two drops almond extract

1 1/2 cups flour

2 teaspoons baking powder Pinch of salt

2 tablespoons milk, or as needed

1/2 cup shelled hazelnuts, coarsely chopped

2 ounces semisweet chocolate, coarsely chopped




Preheat the oven to 350°F.

In a large bowl, cream the oil with the sugars. Beatin the egg and almond extract. Combine the flour, baking powder, and salt inanother bowl; then sift the dry ingredients into the sugar mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a littlemilk.

Stir in the hazelnuts and chocolate.

Drop tablespoonfuls of the dough 1to 2 inches apart on an ungreased cookie sheet and bake for about 7 to 8 minutes.

Remove the cookie sheet from the oven and let the cookies coolslightly.

Remove the cookies with a spatula and let them finish cooling on awire rack.