Hazelnut Double Chunk Cookies

Ingredients

some skins stay on
350 gr all purpose flour
5 gr baking soda
1 gr salt
280 gr hazelnuts
130 gr butter
220 gr brown sugar
100 gr sugar
2 eggs
2 frangelico
4 gr vanilla extract
240 gr semisweet chocolate
260 gr chocolate
300 degree oven
3 cookie shee sift the flour
140 gr hazelnuts in a food processor
2 onto the cookie shee

Instructions

Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container. Penny Halsey (ATBN65B). ----