Hazelnut Double Chunk Cookies

Ingredients

some skins stay on
2 3/4 c all purpose flour
1 ts baking soda
1/2 ts salt
2 c hazelnuts
1 c butter
1 c brown sugar
1/2 c sugar
2 eggs
2 frangelico
1 ts vanilla extract
1 c semisweet chocolate
1 c chocolate
300 degree oven
3 cookie shee sift the flour
1 cup 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). ----