---------- Recipe via Meal-Master (tm) v8.05
       Title: Hazelnut Double Chunk Cookies
  Categories: Cookies
       Yield: 72 servings
   2 3/4 c  All-purpose flour
       1 ts Baking soda
     1/2 ts Salt
       2 c  Hazelnuts; whole
       1 c  Unsalted butter; softened
       1 c  Light brown sugar, packed
     1/2 c  Sugar
       2    Eggs
       2 tb Frangelico
       1 ts Vanilla extract
       1 c  Semisweet chocolate
            ; coarsely chopped
       1 c  White chocolate; coarsely
   Recipe by: Glorious Liqueurs, Mary Aurea Morris
       To toast and skin the hazelnuts, place them in a single layer in a
   roasting pan or cookie sheet.  Bake in a 300 degree oven for 15 to 20
   minutes, or until the nuts smell toasted, are golden in the center, and
   their skins crack. Rub the nuts between clean tea towels to loosen and
   remove as much of their skins as possible. It is okay if some of the skins
   stay on.
        Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the
   flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1
   cup of the toasted hazelnuts in a food processor; cover and process until
   the nuts form a paste, stopping the motor once or twice to scrape down the
   bowl with a rubber spatula.  Coarsely chop the remaining nuts. In a large
   bowl with an electric mixer on high speed, beat the butter, hazelnut past
   and sugars until very light. Beat in the eggs, one at a time, then the
   liqueur and vanilla extract, beating well after each addition. Reduce the
   mixer speed to slow.  Beat in the flour mixture, then the chopped
   chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons
   2 inches apart onto the cookie sheets.
        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).