Instructions

• Preheat the oven to 350°F. Line a large baking sheet with a Silpat or parchment paper; set aside.
• In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon sea salt, 1 teaspoon baking soda, and 1 1/2 teaspoons baking powder; set aside.
• In the bowl of a stand mixer (or using a hand mixer and large bowl), cream 1 cup unsalted butter (room temperature) with 1/2 cup granulated sugar and 1 1/2 cups packed light brown sugar until light and creamy, about 5 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract to the creamed butter and sugars; beat until combined, about 2 minutes.
• With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix just until the flour is incorporated. Do not overmix.
• Using a spatula, stir in 1 cup semi-sweet chocolate chips, 3/4 cup chopped hazelnuts (skins removed), and 3/4 cup Heath Toffee Bits until evenly distributed.
• Drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing the cookies about 2 inches apart. (Use a cookie scoop or two spoons if desired.)
• Lightly sprinkle each cookie with the extra sea salt.
• Bake for 10–12 minutes, or until the edges are slightly golden and the centers appear set.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes, then transfer the cookies to a wire cooling rack to cool completely.