2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 tsp vanilla
1 c toasted hazelnut pieces*
10 oz 60% cacao bittersweet chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, stir in hazelnut & chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
*Place hazelnut pieces in ceramic pie plate; microwave on high 1-2 minutes until nuts are aromatic & just beginning to brown.