Chocolate Globs Recipes

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SOHO GLOBS



Soho Globs image

These were made at the Soho Charcuterie, a popular restaurant in New York in the 1980's. They are the perfect combination of a bittersweet chocolate flavor with a chewy consistency, studded with pecans and chocolate chips.

Provided by Sharon123

Categories     Dessert

Time 28m

Yield 20 cookies

Number Of Ingredients 13

5 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons butter, room temperature (3/4 stick)
1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder
3/4 cup sugar
3/4 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
  • Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
  • Sift the flour, baking powder, and salt together into a small bowl and set aside.
  • Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
  • Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
  • Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
  • Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
  • Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!

CHOCOLATE GLOBS



Chocolate Globs image

Make and share this Chocolate Globs recipe from Food.com.

Provided by SilentCricket

Categories     Drop Cookies

Time 30m

Yield 24 globs

Number Of Ingredients 15

2 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 cup sour milk (1 cup milk with 1 TBSP lemon juice or vinegar)
1 teaspoon vanilla
4 cups flour
2 teaspoons baking soda
1/2 cup cocoa
5 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1/2 cup oleo (I use butter or margarine)
1/2 cup shortening
1/2 teaspoon salt

Steps:

  • Make"globs:" Cream sugar, butter, and shortening.
  • Add sour milk and vanilla.
  • Then add dry ingredients alternately with boiling water, (Small amount dry, small amount water, etc.); mixing well after each addition.
  • (may use low speed on electric mixer... do not overbeat).
  • Drop by teaspoonful onto ungreased baking sheet (s).
  • Bake at 425 for 5-10 minutes.
  • Let cool on racks and fill halves with Filling: In saucepan, combine flour and milk.
  • Cook over medium heat until thick.
  • LET COOL.
  • Cream together the sugar, butter, shortening,salt, and vanilla.
  • Add to flour and milk mixture and beat until fluffy.
  • (don't overbeat).
  • Spread flat side of"glob" with filling.
  • Top with another half to form"glob" sandwich cookie.
  • Store in refrigerator in airtight container.
  • **AtChristmas, you could put mint flavoring and green food coloring in the filling for a yuletide touch!

Nutrition Facts : Calories 339.4, Fat 17.3, SaturatedFat 5.9, Cholesterol 12.6, Sodium 234.8, Carbohydrate 44.1, Fiber 1.2, Sugar 25.6, Protein 3.4

TWO BROTHER'S CHOCOLATE GOBS



Two Brother's Chocolate Gobs image

I could feel myself gaining weight reading this! This recipe is from the FoodNetwork Paula Deen Show.

Provided by marisk

Categories     Dessert

Time 1h10m

Yield 25 serving(s)

Number Of Ingredients 16

2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.
  • Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.
  • To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Nutrition Facts : Calories 299.9, Fat 13.1, SaturatedFat 5.1, Cholesterol 28.4, Sodium 155.4, Carbohydrate 42.4, Fiber 0.9, Sugar 24.6, Protein 3.7

CHOCOLATE GOBS WITH ICING



Chocolate Gobs with Icing image

Gobs are a traditional favorite around here, but it seems that many people out of the area have never even heard of them! Also known as "Whoopie pies" or "Moon pies"...whatever you call them, they are FANTASTIC!! Kids love them. Add food coloring to the icing depending on the occasion. (Red for V-day, green for St. Patty's, etc.) They also freeze well.

Provided by Manda

Categories     Dessert

Time 40m

Yield 24 gobs

Number Of Ingredients 18

4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla
1/2 cup cocoa
1/2 cup milk
2 tablespoons flour
1 dash salt
1/2 cup shortening
1/2 cup sugar
1 teaspoon vanilla
3 -3 1/2 cups powdered sugar

Steps:

  • For gobs, mix all ingredients together in large bowl with electric mixer.
  • Drop on ungreased baking sheets by Tbsp.
  • Bake at 350 degrees for 10-12 minutes.
  • Remove to waxed paper to cool.
  • For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
  • Let cool.
  • In med.
  • bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
  • Add cooled flour and milk mixture.
  • Add powdered sugar and beat well.
  • Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
  • Wrap individually in waxed paper or saran until eaten.
  • Store in refrigerator.

CHOCOLATE PEANUT BUTTER GLOBS



Chocolate Peanut Butter Globs image

Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

Provided by Sharon123

Categories     Drop Cookies

Time 45m

Yield 20-22 cookies

Number Of Ingredients 13

6 tablespoons unsalted butter
12 ounces semi-sweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d'Oro
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole walnut halves (not chopped)
1 cup whole pecan halves (not chopped)
2/3 cup peanut butter chips, such as Reese's

Steps:

  • Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
  • In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
  • With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.

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