Chunky Chocolate Chip Hazelnut Cookies

Sift together flour and baking powder into a bowl. Add salt; mix well. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition; add vanilla extract. Gradually stir in flour mixture; mix just until well combined. Fold in chocolates, toasted hazelnuts, and chocolate-hazelnut spread.

Drop cookies by the tablespoon (you can use a small ice cream scooper), 2 inches apart, onto parchment paper-lined baking sheets. Refrigerate for 1 hour.

Preheat oven to 350°F.6 bake cookies for 15 to 18 minutes, or until golden brown. Let cool on baking sheets for 2 minutes. Transfer cookies to a wire rack to cool completely. Store in airtight containers.