Sometimes you buy tons of chocolate, and realize that that is too much chocolate, so you have to neutralize the chocolate before you end up shoving it all in your face. And that’s when you make cookies! You may not think of cookies as challenging, but there is a lot of science and chemistry involved in making the perfect cookie. For this experiment, we chose to go for a cookie with hazelnuts and white chocolate (mostly because we had lots of white chocolate on hand).
The recipe is very straight-forward, but what makes it special is that it contains THE trick to create a perfect cookie: chemistry! The type of sugar you use will affect the end result. White granulated sugar will make one type of cookie, brown sugar another. So using 185g of white sugar and 185g brown sugar mixed with 250g soft butter will obviously give you the best of both worlds!
Scoop about 1 tbsp of dough, roll it into a little ball that you slightly flatten on a baking sheet. Make sure to leave enough space between the cookie balls, because once they get in the oven, and even more chemistry happens, they will expand horizontally.