I’m not going to lie, friends. The part of the recipe that I was attracted to most was the name. Globs. Any word like that – glob, blob, clump, cluster – any of those words preceded by the word chocolate – well, that’s just going to be delicious. So delicious, in fact, that I was planning on making something much more time appropriate – a French version of a King Cake with puff pastry and almond meal, just in time for Mardi Gras. It was going to be delicious. But these cookies, these globs, they did me in.
You still don’t believe me?! Just look at these! They are fudgy enough to be brownies in cookie form. They are nutty enough to be a brittle within the brownie/cookie. And they are chocolately enough to, well, make you believe in magic again. Yes. They’re that transformative.
And the fun part is that globs don’t have to follow just one recipe! The original recipe had peanut butter chips. I think that coconut and macadamia nuts could be a nice tropical version! Add toffee, more espresso powder, and walnuts, and oh man. I gotta go make some more.
Chocolate Globs (adapted from Barefoot Contessa)
This is going to be hard to do, but don’t eat these cookies hot. In fact, wait a day before you dig into them. For two reasons: 1. these cookies are fudgy like brownies – they just taste like melted chocolate when you eat them just out of the oven, but there are so many more things going on! And I want you to enjoy all of those lovely things! And 2. you may even be disappointed if you eat these hot. You will be like, oh man, I put all of these nuts in these cookies, and I really should have toasted them, man! They taste raw! But alas, they don’t once you cool them. And you will appreciate the walnut as a walnut and the pecan and a pecan and the world will be a happy place.
6 tablespoons (3/4 stick) unsalted butter
6 oz. semi-sweet chocolate chips
6 oz. dark chocolate, chopped (or dark chocolate chips)
2 oz. unsweetened chocolate, chopped
1 tbsp. instant espresso powder
2 tsp. vanilla extract
scant 3/4 cup sugar
1/3 cup + 1 tbsp. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
1 cup whole walnut halves (do not chop)
1 cup whole pecan halves (do not chop)
Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
In a microwave-safe bowl, melt the butter, dark chocolate, and unsweetened chocolate, in 30 second intervals, stirring after each time, until just melted. Remove from the heat and cool for 15 minutes.
With an electric mixer, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 4 minutes, until the batter is thick and falls back on itself in a ribbon.
With the mixer on low, slowly add the chocolate mixture to the egg mixture until combined. 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 until no streaks of flour are left. In another bowl, combine the walnuts, pecans, the semi-sweet chocolate chips, and the tablespoon of flour, ensuring that each piece of the add-ins are coated by the flour. 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.