Hazelnut White Chocolate Chunk Cookies

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups skinned toasted hazelnuts
2 tablespoons unsalted butter, melted
7 tablespoons unsalted butter, room temp
1/2 cup lightly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 large egg
1 cup coarse chopped white chocolate

Preheat oven to 350�F and lightly grease baking sheets. Sift flour, baking soda and salt. Chop 1/2 c. of hazelnuts coarsely, and set aside. Place rest of hazelnuts and 2 tbl. melted butter into food processor, and process until mixture forms crumbly paste, about 30 seconds. On medium speed using electric mixer, cream butter, sugars and vanilla until blended. Add hazelnut butter and beat on medium to blend, then mix in eggs and blend well.

Add flour mixture and mix on low speed until almost blended; then add chopped nuts and white chocolate, and stir in by hand. Drop dough by generously rounded teaspoons about 2" apart onto prepared baking sheets. With fork, press each cookie down lightly, making crisscross pattern. Bake cookies until firm and lightly golden, about 16-18 minutes. To store, layer cookies in airtight container (with plastic wrap or waxed paper between layers) and store in freezer up to 2 weeks.

Makes 55.