Triple Chocolate-Hazelnut Cookies

• 1 cup blanched hazelnuts, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, chopped
• 6 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3/4 cup sugar
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes.
2. Line 2 baking sheets with parchment paper.
3. Whisk the flour, baking powder and salt in a medium bowl.
4. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.
5. Add the vanilla and whisk until smooth; set aside.
6. Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute.
7. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes.
8. Gradually add the melted chocolate mixture and beat until combined.
9. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute.
10. Fold in the hazelnuts and chocolate chips.
11. Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets.
12. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes.
13. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
14. Photograph by Ryan Dausch

blanched hazelnuts, flour, baking powder, salt, bittersweet chocolate, unsalted butter, vanilla, eggs, sugar, milk chocolate chips, white chocolate chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/triple-chocolate-hazelnut-cookies.html (may not work)