American Cookies in Four Ways

Chop the white chocolate into chunks.

Put the butter, white caster sugar, and vanilla sugar in a bowl and mix until smooth. Break the eggs one at a time into the bowl and mix well after each egg. Add the flour and baking powder and knead until smooth. Divide the cookie dough into four equal parts, each about 420 grams.

Take one part of the cookie dough and put it in a bowl. Add the raspberry powder and chopped white chocolate, and mix well.

Take a second part of the cookie dough and put it in another bowl. Add the cocoa powder, red food coloring gel, and chopped white chocolate, and mix well.

Take a third part of the cookie dough and add the chopped pistachios and white chocolate. Knead until combined.

Take the last part of the cookie dough and put it in a bowl. Add the chopped hazelnuts, milk chocolate, and white chocolate. Knead until smooth.

Wrap each piece of cookie dough in plastic wrap and let it rest in the refrigerator (30-45 minutes).

Take about 30 grams of the cookie dough and form it into a ball. Place the balls on a baking sheet lined with parchment paper and press them slightly flat. Let the baking sheet with cookie balls rest in the refrigerator so the dough becomes firmer.

Preheat the oven to 175°C (350°F). Bake the cookies for 10-12 minutes, or until golden brown.

Let the cookies cool completely before serving.