Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the dry ingredients to the wet ingredients. Mix until flour is just combined. Stir in the chocolate chips, chopped hazelnuts, and toffee bits.

Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Sprinkle with sea salt.

Bake for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.