Start by toasting hazelnuts in the oven until golden brown. Shake the pan every 5 mins so they don’t burn, then remove the skins.
Place a portion of the hazelnuts in a food processor and pulse to make hazelnut flour. Be careful not to turn them into a nut butter!
In another bowl, whisk buttermilk, eggs, sugar, and vanilla together. Then drizzle in warm melted butter, whisking constantly until well combined.
Fold the wet ingredients into the dry. Then stir in chopped hazelnuts and mini chocolate chips. Do not over mix!
Cover and let rest for 30 mins at room temperature to activate the baking powder.