Things are really picking up with the house stuff.
For instance, my condo just went up on the market.
Oh jeebie jeebs.
It’s been a “eat directly from the nutella jar” kind of week.
That’s how the missing post last week happened. It appears that selling a house takes way more work than buying one. I could probably have guessed that, but I wasn’t expecting the sheer volume of work involved.
It’s all about staging.
I learned over the last week that Trevor and I own about three times as much stuff than should be put in our condo in order for it to be presentable.
But so does everyone else. “Staged” houses are supposed to have just enough stuff to make it feel like a “home”, but little enough stuff that buyers can “project” their own belongings and touches into the home.
So for a solid week, Trevor and I sorted belongings, packed them into boxes, moved the boxes into a truck, moved them out of a truck into a storage unit, cleaned up the armageddon that erupted from from us pulling all our stuff out of every cupboard and closet, hired cleaners, carpet cleaners…
I’m a tired girl.
But now my condo is for sale and people can wander about and judge it with only an hour’s notice.
Oh jeebie jeebs.
One hour’s notice isn’t enough time for me to rush home from work to make sure the condo smells like cookies.
If I could, I would probably wouldn’t make these cookies for fear of accidentally sending a potential buyer into anaphylactic shock from the peanut butter, but for myself, they’re just what I need through all the crazy.
Soft, chewy chocolate chunk and nutella laden peanut butter cookies.
I might actually get through all this.
Nutella Peanut Butter Chocolate Chunk Cookies
Recipe from Averie Cooks
- 1 large egg
- 3/4 cup Nutella
- 1/4 cup creamy peanut butter
- 1/2 cup dark brown sugar, packed
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- 6 ounces dark chocolate, chopped (I used Scharffen Berger 70% chunks)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, Nutella, peanut butter, brown sugar, vanilla, and beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.
- Add the flour, baking soda and salt, beating to incorporate. Add the chocolate chunks and beat momentarily to incorporate.
- Line 2 baking sheets with Silpats or parchment paper. Using a medium cookie scoop (about 2 tablespoons) or your hands, portion out dough and place them on the prepared baking sheets, about 2 inches apart. Using your hands, gently squeeze and compact each mound so that it’s tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.
- Preheat oven to 350F. Bake sheets one at a time for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. Do not overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard.
- Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.