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.
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.