Chocolate Hazelnut Cookies

Ingredients

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 6 minutes, stirring halfway through. Allow hazelnuts to cool before chopping finely.
Combine the hazelnut flour, baking powder and salt in a small bowl and set aside.
Melt the bittersweet chocolate and butter together and set aside to cool.
Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. 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 just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 6 minutes on the baking sheets, then transfer to a rack to cool completely.

The cookie batter will be VERY runny. You will think “there's no way these things will work,” but they DO, so have faith!
You can also make them with regular flour (if you don't want/need them to be gluten free) or with an all-purpose gluten free flour. I had some hazelnut flour lying around so I used that, but I don't know how much it adds overall, since there are so many chopped hazelnuts in the batter.