Preheat oven to 350°. Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda and ginger. Set aside.
In another mixing bowl, beat the butter, granulated sugar, raw sugar, and brown sugar on high speed until light and fluffy (5-7 minutes). Scrape the sides of the bowl as necessary.
While reducing the speed to medium, add the eggs one at a time until combined. Add in the vanilla and honey.
Reduce the speed to low and add the dry ingredients; beat until completely combined. Add the chocolate and hazelnuts just until incorporated.
Scoop about 3 tbsp of cookie dough and roll into a ball. Place on parchment paper about 2 inches apart from each other. Chill for at least 2 hours.
Remove cookies from fridge and sprinkle with salt. Bake for 12-15 minutes or until the edges are golden brown. Slightly cool cookies and if desired sprinkle crushed ferrero rocher over cookies.