I'm always nervous before orders open

I'm always nervous before orders open for my home bakery and there was no part of me expecting to sell for the 6th week in a row. So come behind the scenes with me while I prep almost 500 cookies from my home kitchen. This week's menu is brown butter chocolate chunk, mini eggs cookies, and cream Nutella stuffed banana chocolate chunk and almond. I started at 6:00 am this morning and I am not an early morning baker, so this was a little difficult. But this week's flavors need a lot of prep work, so we're starting with browning all the butter because it does need a few hours to cool before we can actually use it. While that's going, I'm chopping all for my master, which turns into flavors this week. And I know everyone always tells me to use a food processor, but I promise the pieces always end up way too fine, even after blending for only two seconds. While I'm chopping, I'm also keeping an eye on the brown butter because it can go from perfect to burnt so quickly. Next, I'm pre-scooping Nutella so it can freeze before we roll up the cookies later. It's 8:00 am now and I'm starting with brown butter chocolate chunk, like usual, I always start with this one because it's the easiest flavor to turn into another flavor. Now I'm adding in the mini eggs and Oreo add-ins. And this is exactly why a master dough recipe saves me so much time. Now we're moving on to the last three flavors and these all have their own separate dough. So this part definitely takes a little longer. These doughs are also way harder to mix than my soft brown butter dough, so at some point I just give up on the spatula and go in with my hands. Now we're rolling every cookie to exactly 87 grams. Not 86, not 88, exactly 87. It's always funny because when customers come to pick up, they're surprised by how big the cookies actually are. Last up are the Nutella stuffed cookies and we have to work fast because even though the Nutella is frozen, it starts melting really quickly. If you're a home baker trying to start or grow while still in school or working, just comment SYSTEM for my new home baker course. I'll send you my new home baker course. I break down everything from food safety, setting up payments, taking orders, pricing, social media, all the systems that you need to start selling from home.