Brownie Cookies With Hazelnuts and White Chocolate Chips

This is a variation of a recipe from Joy the Baker Cookbook, which uses macadamia nuts. The chocolate-hazelnut combo tastes just like Nutella. Yummy!
8 oz. bittersweet chocolate chips
3 Tbsp. butter
1 tsp. instant espresso powder
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. baking powder
3/4 tsp. salt*
1 cup sugar
3 eggs
3/4 cup toasted hazelnuts
1 cup white chocolate chips

1. Place chocolate and butter in a microwave-safe bowl. Microwave at HIGH for 90 seconds, stirring every 30 seconds, until chocolate and butter are melted. Stir until smooth. Stir in espresso powder and vanilla.
2. In a mixing bowl, combine flour and next 5 ingredients. Stir in chocolate mixture until smooth. Stir in hazelnuts and white chocolate. Scoop batter onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 11 minutes or until done. (Note: These are best slightly undercooked.) Cool on pans 10 minutes; remove to wire racks to cool completely.

*I used more salt because the nuts are unsalted. If you use salted nuts, reduce the amount of salt to 1/4 tsp.

Hazelnut Shortbread

Chopped pecans or sliced almonds may be substituted for the hazelnuts. Also, this has the texture of cake more than a cookie.

3/4 cup butter, melted

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup chopped, toasted hazelnuts

2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 3 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Sprinkle hazelnuts over top of batter; sprinkle with sugar.

2. Bake at 350° for 25 minutes or until done. Cool completely, and cut into triangles.