Chocolate cookies with hazelnuts and white chocolate chips

Ingredients:

• 1 cup blanched chopped hazelnuts
• 1/3 cup premium flour
• 1/2 tsp baking powder
• 1/4 teaspoon salt
• 225 g dark chocolate, chopped
• 6 tbsp (90 g) butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup sugar
• 1 cup milk chocolate
• 1 cup white chocolate

Preparation:

1. Preheat the oven to 170°C (350°F), positioning racks in the upper and lower thirds. Spread the hazelnuts on a baking sheet and bake on the top rack until golden brown, about 7 minutes. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt. In a microwave-safe bowl, combine the chopped chocolate and butter and microwave, stirring in 30-second intervals, until melted. Add the vanilla and whisk until smooth. Set aside.
3. In a large bowl, beat the eggs with a mixer on medium speed for about 1 minute, until foamy. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low. Add the flour mixture and beat until combined, about 1 minute. Add the hazelnuts and chocolate chips and mix well.
4. Place 1 heaping tablespoon of dough on each prepared baking sheet, 5 cm apart.
   
   Bake for 12-15 minutes, rotating the baking sheets halfway through, until the cookies are slightly puffed and crisp. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.