Best Soho Globs Chocolate Cookies Recipes

Soho Globs image

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 Peanut Butter Globs image

Provided by Ina Garten

Categories dessert

Time 55m

Yield 20 to 22 cookies

Number Of Ingredients 13

6 tablespoons (3/4 stick) unsalted butter
12 ounces semisweet 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.