In medium bowl, combine flour, baking powder, baking soda and salt. Finely grind 1/2 cup hazelnuts. Add to flour mixture. In large mixing bowl, beat together butter and shortening. Add sugars. Continue beating until light and fluffy. Beat in egg, sour cream and liqueur. Stir in dry ingredients. Chip remaining 1/2 cup hazelnuts. Fold nuts and chocolate chips into dough. Drop dough by 2 tablespoonfuls, 4-inches apart, onto parchment-lined baking sheets. Bake 12-14 minutes until nicely browned. Cool completely on wire racks.
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