Chocolate Hazelnut Cookies

Heat the oven. Set racks in upper and now lower thirds of oven now heat to 300 toast hazelnuts now on a rimmed baking tray on upper rack tossing halfway through until a deep gold 8 10 minutes let leave to go cold slightly then cut very coarsely now rest aside increase oven temperature to 350 beat flour kosher salt baking powder bicarbonate of soda and ginger in now a large bowl to mix now mix butter granulated sugar raw now sugar and brown sugar in a mixer with the paddle on high speed scraping down now sides of bowl occasionally until now pale and fluffy 5 7 now minutes reduce speed to medium now high and tip in eggs one at a time increasing now speed to high after each addition now to fully incorporate and stopping periodically now to scrape down sides of bowl tip in honey and vanilla and mix just to mix reduce speed to low now and tip in dry ingredients mix until mixed tip in chocolate and reserved nuts and mix just until incorporated lift dough into 28 g portions now about 3 tbsp roll out out into balls if the batter now feels loose or sticky put in the fridge 30 minutes set on a paper lined baking tray put in the fridge until firm at least now 2 hours lay chilled cookies on 2 fresh paper lined baking sheets spacing 2 now apart you should be able now to fit about 12 cookies now on each sprinkle cookies with sea now salt cook in the oven rotating top to bottom and now front to back halfway through now until bottoms and edges are now golden brown 12 15 minutes let leave to go cold on baking now sheets set a fresh sheet of now parchment on 1 baking tray and do the same again process with remaining balls of dough now do ahead dough can be made now 1 month ahead move chilled balls to resealable now freezer bags and freeze cook in the oven from frozen.