Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, combining just until mixed.
Fold in the roasted hazelnuts, chocolate chunks, and chopped Kinder chocolate.
Scoop the dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are golden and the centers still appear slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
