One Dough, Three Cookies

In a large bowl, beat 200 g of softened butter, 200 g of brown sugar, 100 g of white sugar, 2 eggs and 1 tsp of vanilla extract until creamy and thick. Sift in 460 g of flour, 1 tsp of baking powder and ½ tsp of salt, and mix until a soft dough forms.

Divide the dough into 3 equal parts (355–360 g each).

Add 1 tsp of ground turmeric to the first part and mix until fully combined. Chop 150 g of white chocolate, grate the zest of 1 lemon, add both to the dough and mix thoroughly.

Add 1 tsp of ground cinnamon to the second part and mix until fully combined. Chop 150 g of milk chocolate, add it to the dough and mix thoroughly.

Add 2 tsp of cocoa powder to the third part and mix until fully combined. Chop 80 g of dark chocolate and add it to the dough with 70 g of hazelnuts. Mix thoroughly.

Shape 6 balls from each flavor — 18 balls in total, 85 g each. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 10–12 minutes.

Let the cookies cool completely. Place 20 g of each chocolate (white, milk and dark) into separate pastry bags and submerge the bags in hot water to melt the chocolate. Cut a small tip from each bag and drizzle over the cookies.