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 you may remember we moved recently, not across the country like our normal moves, but across the city instead – a 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. You could say we’ve been in major need of cookies around this house. But not just cookies we needed some of my famous (yea I’m going there) chewy chocolate chip cookies!
I should probably add. 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 and doing laundry instead of blogging. Yes, really. What is wrong with me! Typically I’m all about the procrastibaking so I don’t have to do laundry. I should probably check my fever. You see I can’t even stay on topic long enough to tell you about these darn bakery style chewy chocolate chip cookies. Which are totally bomb BTW.
So I baked cookies, my favorite cookies. Giant chewy chocolate chip bakery style cookies with huge Nestle chocolate chunks and sprinkles. Because, why don’t chocolate chip cookies have sprinkles? And hello! 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 chewy, 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 ok. Whether you’re in a funk or just really need some chocolate in your life.
CHEWY CHOCOLATE CHIP 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
- 1 tsp butter extract (may substitute with vanilla)
- 1 cup Nestle chocolate chunks
- 1/2 cup sprinkles
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 baked perfectly at 14 minutes.
BAKERS NOTE: Makes approx. 18-5 in cookies.
MORE COOKIE RECIPES YOU ASK? WHY OF COURSE!
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CHEWY CHOCOLATE CHIP COOKIES
These chewy chocolate chip cookies are the bomb! Not only are they incredibly soft and buttery, they are the size of your hand. Go ahead make some amazing bakery-style cookies at home!
- 1 stick softened unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 3.4 oz vanilla pudding (instant)
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp butter extract (may substitute with vanilla)
- 1 cup Nestle chocolate chun
- 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 mix. 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 baked perfectly at 14 minutes.
Makes approx. 18 5in cookies.
