In a mixer bowl, beat the butter with the sugar until it becomes a fluffy cream.

Add the salt, zest, vanilla, and egg. Beat for 2 minutes.

Continue by adding the orange juice.

Sift half of the flour into the mixture and mix on low speed for 2 minutes. Add the baking soda.

Add the hazelnuts and chocolate chips.

Sift the remaining flour into the mixture and beat on low speed until incorporated.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Dip two teaspoons in a bowl of water. Scoop dough with one spoon and push it onto a baking sheet lined with parchment paper using the other spoon.

Arrange the cookies, leaving a 1 1/2-inch gap between them.

Bake in a preheated oven at 350°F (180°C) for 20 minutes.

Once out of the oven, wait 5 minutes and transfer to a rack to cool.