CHOCOLATE PEANUT BUTTER GLOBS
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
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.
CHOCOLATE GLOBS
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
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
SOHO GLOBS
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
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 GOBS WITH ICING
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
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.
SOHO GLOBS (CHOCOLATE COOKIES)
Steps:
- Sift flour, baking powder and salt together. Set aside. Melt together 5 oz. semisweet chocolate, 3 oz. unsweetened chocolate and butter. Cool slightly. In mixing bowl, beat eggs, sugar and vanilla together until thick. Add melted chocolate mixture and blend one minute. Scrape bowl. Add flour mixture on low and mix until blended. Fold in chocolate chips and nuts. Drop dough by generous tablespoons about 2 inches apart on greased cookie sheet. Bake in preheated 325 degree oven for approximately 13 minutes or until they rise slightly and form a thin crust. Remove and cool 2 or 3 minutes on cookie sheet. Then carefully remove to rack to continue cooling
More about "chocolate globs recipes"
BAREFOOT CONTESSA | CHOCOLATE PEANUT BUTTER GLOBS | RECIPES
From barefootcontessa.com
- Preheat the oven to 325 degrees. 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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