Instructions

• Preheat the oven to 350°F. Line a large baking sheet with a Silpat or parchment paper and 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 until evenly combined. Set aside.
• In the bowl of a stand mixer, beat 1 cup unsalted butter (room temperature), 1/2 cup granulated sugar, and 1 1/2 cups packed light brown sugar on medium speed until light and creamy, about 4–5 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 1–2 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 rounded tablespoons (about 2 tablespoons each) of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
• Lightly sprinkle each cookie with a little of the extra sea salt.
• Bake for 10–12 minutes, or until the edges are set and slightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for 2–3 minutes.
• Transfer the cookies to a wire cooling rack and cool completely before serving.