Return to the hazelnut cookie.

Our hazelnut cookie is a fickle, unpredictable dough. So I tried to totally revamp it. I threw in some cream cheese and messed with the flour to hazelnut spread ratio. I thought I had a winner, but it only came in fourth place. No good!

I was really skeptical at this stage. The dough was really runny. I didn't want to put any more flour in the batter in fear of making the dough tough and altering the taste drastically.

So I chilled the dough for awhile. These dough balls look like they have some potential. Misleading dough balls.

Out of the oven, they were initially nice and puffy, but that lasted only a minute or two.

They shrank into their firmiliar waffer thin thickness. The taste - delicious. The texture - border line too chewy. Appearance - TOO THIN!
Hazelnut cookies, still a work in progress.

Hazelnut Thins again. Yums!

Practiced baking some more hazelnut cookies.

Every great batch of cookies begins with the right tunes. I'm in a Kings of Leon phase. They make my cookies taste extra delicious.

Here's the batter with sugar, butter, and hazelnut cream before the eggs are incorportated.

Eggs give the batter a nice, smooth texture.

Added some air to fluff things up.

Finished off the batter with some flour, and now it's ready to be scooped.

Hazelnut Thins, meet everybody. Everybody, meed Hazelnut Thins.

Pile of yum.

Perfecting the Chocolate Chip and a return to the Hazelnut Cookie.

Hey there, Sarah here. I have been testing chocolate chip cookies. When I mess with the brown sugar to white sugar ratio, it changes the appearance and texture. I'm having trouble balancing the two. I can make a truly wonderful, chewy cookie with more brown sugar, but it is a bit darker than I would prefer. And I can make a lighter colored cookie by using more white sugar, but they become too crispy the day after baking. Must resolve!

Here's what the batter looked like when using mostly white sugar. Light and fluffy.

Here are the cookies after they've been baked. (They need more chocolate! More! More chocolate!) The texture was perfect the day I made them, but the next day ... tisk tisk tisk.

This is second try for the hazelnut cookie. I really liked the first batch, and others did too, but I wanted to try to make it better.

I pressed them and added a pecan - I know that a hazelnut would have been more appropriate, but I didn't have any on hand. The pecan held it's own anyways.

They look pretty good, but the texture was too tough. Bad me! Bad me for changing a good thing! This recipe is going to be forgotten.

Greater cookies coming soon!
PS - Our first official day in the commercial kitchen is tomorrow. Wish us luck!