Jen Sze

Changes I made: Added chopped chocolate chunks, doubled Nutella, 350F for 11 minutes. Toasted hazelnuts in advance. Tablespoon sized round balls, spreads during baking. Refrigerate dough between batches to prevent flatter cookies. Makes about 4 dozen cookies.

They didn't spread at all during baking and came out a bit doughy on the inside. 8-10 minutes at 325 wasn't enough. I used another reviewers tip and did 12-13 minutes at 350 and the came out a bit more done. I think flattening the shape out before baking would help. I would add another 2-3 tablespoons butter as I found the dough to be too dry and decrease the amount of flour by maybe a half cup. I would try this recipe again, but with some changes.

Followed the changes others made. Doubled the vanilla and/or added 1/2 tsp almond extract. Added white chocolate and chopped pecans as well. Tried variant adding 1/2 cup extra flour and 1/3 cup shortening, white chocolate chips, ad pistachios. Turned out really well, a little too oily so would decrease the butter if you're adding shortening. But the shortening made the cookies slightly less spready (in a good way). Still crispy on the edges and chewy in the middle. Can sub with other nuts based on preference.

Used light brown sugar instead of white, and added a brown sugar/cinnamon sprinkle on top before baking for a nice caramalized sugar crust. I also added a bit of nutmeg. Baking for exactly 25 minutes is perfect! I used paper muffin liners for easier clean-up. They were delicious. Probably most any fruit can be used with this recipe.