Nutella Chunk Cookies

Well it has happened. I have graduated college. It was hit or miss there for a few weeks, but I survived and now I am free!!

I know it has been a while, and I have been so excited to come back to working on this site faithfully, and here I am!

So after moving into our town home on Monday, and unpacking for what seemed like 72 hours straight, my new place has been Shan-ified, and the smell of the previous multiple indoor cats has greatly subsided, (ok really...the people that lived here before us were total savages....) I will never have an indoor cat. Apparently none of them understand how to use a litterbox, either that or the people didn't own a litterbox.

Anyway, sprinkling coffee all over my carpet, and buying an insane amount of glade plug-ins have been helped, but I thought a little home cooking needed to seep into the carpets, walls, baseboards, cupboards.....ya, it was that bad.

Hence these bad boys. The perfects unpacking pick-me up. These are a teensy labor intensive, but they are so worth it. Enjoy! And if there are any home remedies for the previous-stated issue, please share.

1 1/2 cups Nutella

2 1/4 cups flour

1 tsp baking soda

1 cup butter (salted)-at room temperature

1/4 cup sugar

3/4 cup brown sugar

one 3.4 oz package of vanilla pudding mix

2 large eggs

1 tsp vanilla

Preheat oven to 350 (this was a little too hot for my cookies, so I set it between 325 & 350)

Line a 7x11 glass pan with parchment or wax paper. Pam it, then spread the nutella into the pan.

Pop the pan in the freezer and freeze until solid, about 1 hour (this is a good time to take out the butter too!)

Once frozen, turn nutella block out onto a cutting board

slice into thin chunks

then chop into small rough pieces. You are going to want to do this quickly, and touching the nutella as little as possible with your fingers. It melts fast!

Toss the pieces in a bowl and throw it back in the freezer

In a small bowl whisk the flour and baking soda, set aside. In a different large bowl, cream the butter and sugars. Then add the pudding mix.

Stir in the eggs and vanilla, then add the flour/baking soda mixture in 3 stages. Once mixed, add about 3/4 or the nutella chunks to the batter and stir gently and quickly. You're going to want to try to mix it in while maintaining the chunk shape, but some swirling will still happen.

Line a cookie sheet with parchment paper, and drop spoonfuls of dough onto the pan. Then, press a few chunks of the leftover nutella into the tops of the cookies.

Cook for 10-12 minutes until edges are golden brown.

Enjoy one warm and melty, or wait for them to cool to get the real nutella "chunk" affect.

Happy eating!

 Nutella Chunk Cookies

courtesy of: recipeboy.com

1 1/2 cups Nutella

2 1/4 cups flour

1 tsp baking soda

1 cup butter (salted)-at room temperature

1/4 cup sugar

3/4 cup brown sugar

one 3.4 oz package of vanilla pudding mix

2 large eggs

1 tsp vanilla

Preheat oven to 350 (this was a little too hot for my cookies, so I set it between 325 & 350)

Line a 7x11 glass pan with parchment or wax paper. Pam it, then spread the nutella into the pan.

Pop the pan in the freezer and freeze until solid, about 1 hour (this is a good time to take out the butter too!)

Once frozen, turn nutella block out onto a cutting board, slice into thin chunks, then chop into small rough pieces. Toss the pieces in a bowl and throw it back in the freezer

In a small bowl whisk the flour and baking soda, set aside. In a different large bowl, cream the butter and sugars. Then add the pudding mix.

Stir in the eggs and vanilla, then add the flour/baking soda mixture in 3 stages. Once mixed, add about 3/4 or the nutella chunks to the batter and stir gently and quickly..

Line a cookie sheet with parchment paper, and drop spoonfuls of dough onto the pan. Then, press a few chunks of the leftover nutella into the tops of the cookies.

Cook for 10-12 minutes until edges are golden brown.