Spring Treats!

Bunny Bait Cookies
Lemon Pudding Cupcakes
untitled (3 of 1)
Vanilla Butter Cake (5 of 1)-3

Bakery Style Chocolate Chunk Cookies

Gah – guys I’m in a total funk again. Turns out, I just might be the queen of funk. And no, not in a totally rad hip hop kinda way. More like I get in these super weird funks all too often that I literately need pulled out of and lately has been no exception. If you follow along here at MBC you may remember we moved recently, not across the country like our normal moves, but across the city instead – huge difference from our norm. But I don’t think I was expecting how much of a change a simple across the city move would involve. New schools, new routines, new routes, new shopping centers, new natural light spots in the house, new baking space…although we didn’t have to do any “goodbyes” this time, it almost feels like our normal cross country moves. Pair that with two work related trips for the hubs just before and just after, total crazy sauce.

Now, let me clarify, I’m not complaining I’m really not. This move was our choice, not the military’s for once (yay) and we love love love our new locations and the new house! We have SO much more space and really feel at home – and we have grass! In the desert! Lush green grass which hopefully we won’t kill off eh. But…for some reason I can’t seem to get back to a norm. The new office is so spacious…but totally lacking a system. And in an odd turn of events I find myself procrastinating with laundry instead of blogging. Yes, really.

Bakery Style Chocolate Chunk Cookies

So I baked cookies, my favorite cookies. Giant bakery style cookies with huge Nestle chocolate chunks and sprinkles. Because A: Why don’t chocolate chip cookies have sprinkles? and B. What better to get you out of a funk…then some chocolate chunk? Am I right or am I right? These cookies have been at the top of my fav list for a few years, which is kinda saying something. They are buttery, soft, thick, chocolatey, and huge…cause you know, it sounds better to say you’ve only had one cookie, even if it’s the size of your head. ;) Seriously, just make these cookies. Weather you’re in a funk or just really need some chocolate in your life.

Here’s what you are going to need:

1 Stick Softened Unsalted Butter
3/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
2 Eggs
1 3.4oz Vanilla Pudding (Instant)
2 1/4 Cups Flour
1 TSP Baking Powder
1TSP Butter Extract (May substitute with vanilla)
1 Cup Nestle Chocolate Chunks
1/2 Cup Sprinkles

Makes approx. 18 5in cookies.

Step 1: Preheat oven to 350 degrees. Combined flour and baking powder in a bowl, set aside.

Step 2: In a separate bowl, beat together butter, brown sugar, granulated sugar, and instant pudding mix. Add in eggs then butter extract.

Step 3: Slowly mix in flour combination until a completely combined.

Step 4: Once your dough is ready, knead in chocolate chunks and 1/4 cup of sprinkles, set remaining sprinkles aside.

Step 5: Roll into large balls about 1.5in across. (yes, they are HUGE)

Step 6: Dip the top of each cookie ball into remaining sprinkles.

Step 7: Bake on a parchment lined cookie sheet (several inches apart!) for 14-15 minutes at 350 degrees. You may need to adjust the baking temp depending on the size of your cookies. I recommend setting your timer for 10 minutes to start then keeping an eye on the first set to see just how long yours need. Because these cookies were so big I only baked about 6 at a time! Mine were perfectly at 14 minutes.

Bakery Style Chocolate Chunk Cookies

Ingredients

  • 1 Stick Softened Unsalted Butter
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 2 Eggs
  • 1 3.4oz Vanilla Pudding (Instant)
  • 2 1/4 Cups Flour
  • 1 TSP Baking Powder
  • 1TSP Butter Extract (May substitute with vanilla)
  • 1 Cup Nestle Chocolate Chunks
  • 1/2 Cup Sprinkles
  • Makes approx. 18 5in cookies.
  • Preheat oven to 350 degrees. Combined flour and baking powder in a bowl, set aside.
  • In a separate bowl, beat together butter, brown sugar, granulated sugar, and instant pudding Add in eggs then butter extract.
  • Slowly mix in flour combination until a completely combined.
  • Once your dough is ready, knead in chocolate chunks and 1/4 cup of sprinkles, set remaining sprinkles aside.
  • Roll into large balls about 1.5in across. (yes, they are HUGE)
  • Dip the top of each cookie ball into remaining sprinkles.
  • Bake on a parchment lined cookie sheet (several inches apart!) for 14-15 minutes at 350 degrees. You may need to adjust the baking temp depending on the size of your cookies. I recommend setting your timer for 10 minutes to start then keeping an eye on the first set to see just how long yours need. Because these cookies were so big I only baked about 6 at a time! Mine were perfectly at 14 minutes.
http://makebakecelebrate.com/bakery-style-chocolate-chunk-cookies/

signature

Comments

  1. Hi Toni!!! I’m from Argentina and i would like yo know what is “vanilla pudding”, and it’s ok to use vanilla extract instead of butter extract? TVM in advance.

    • Hello! I am told instant pudding is an American thing. It comes in a little box which you may be able to find online? Most often by the brand “J-ello” but you can certainly leave it out. It really makes these cookies extra soft but they will still be tasty without. And vanilla extract can also be swapped out, it just gives it less of a buttery taste. Hope that helps!

  2. how much is a sttick of butter ?? austra;ia

  3. Love these cookies (thanks for the tip about vanilla pudding – haven’t come across it here in the UK!). What better way to bake your way to an ‘Uptown Funk’ than Cookies! Sammie x http://www.feastingisfun.com