In a mixing bowl or with a hand mixer, combine and cream the butter and two sugars - about 3-5 minutes - until smooth.
Add the vanilla and egg to the creamed butter mixture. Mix until smooth.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
Add the dry mixture gradually to the wet mixture until combined - mix on low speed. Scrape down the sides of the bowl in between mixing so that all is incorporated well.
Add the chocolate chips and candied hazelnuts until combined.
Now, prepare the cookie balls. Remember, these are not meant to be small cookies. Inspired by Levain, Papa Haydn and Coquina these cookies are a luxurious dessert and will be larger than your typical cookie (about 3 inches in diameter when baked.
using a large spoon or large ice cream scoop, scoop out a large ball of dough and roll into ball. Place on a parchment-lined baking sheet. When complete, gently slightly flatten each cookie, just enough to have a flat top. Sprinkle with flaky sea salt and freeze the dough for at least 60 minutes before baking.