Ferrero Rocher cookies

• 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 tablespoon 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.