Milk Chocolate Toffee & Hazelnut Cookies

Preheat oven to 350ºF.

In a stand mixer, cream together butter, granulated sugar, and light brown sugar on low speed. Add eggs and pure vanilla extract. Stop mixing once the eggs are just incorporated.

In a mixing bowl, combine together flour, salt, and baking soda. Turn the stand mixer on low speed. Gradually add flour mixture to the creamy butter mixture. Add milk chocolate toffee bits and chopped hazelnuts until incorporated.

Spoon cookie batter, a generous tablespoon at a time, onto ungreased nonstick cookie sheet. Bake for 8–10 minutes.