White Chocolate and Hazelnut Cookies

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!201

Mix in 2 tsp vanilla extract and two eggs, before gradually adding 375g flour and 1 tsp baking soda – not baking powder!230

Finally, add 200g hazelnuts and 200g white chocolate, both roughly chopped.229

Scientists don’t do manual labour, we use machines, so we recommend using a food processor to chop both. Totally worth it.231

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.233

Cool on a wire rack.234

Serve to your unsuspecting kitty. They’ll love it! (They will not love it.)237

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