Day 4: How can you not like a cookie with a name like “chocolate globs”? These really live up to their name, too.
This is a new recipe I got from the King Arthur Flour baking sheet. As soon as I saw the pictures and read the description, I knew I wanted to make these. And I was right.
They are so soft and rich and full of creamy chocolate chips – it’s like eating a fudgy brownie, but in cookie form. And it doesn’t get much better than that. They are over the top in terms of rich chocolate taste, and I mean that in the best possible way.
Mike seemed to be questioning my choice of recipes, but after tasting them and rating them a 4, I’m pretty sure I won him over. Make these. You won’t be disappointed.
P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.
Yield: 24 cookies
- 5 oz semisweet chocolate
- 3 oz unsweetened chocolate
- 6 Tbsp (3/4 stick) unsalted butter, at room temperature
- 1/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp - 1 Tbsp instant espresso powder, depending on taste
- 3/4 cup sugar
- 3/4 cup semisweet chocolate chips
- 1/2 cup chopped pecans (*I left these out)
- 1/2 cup chopped walnuts (*I left these out)
- Preheat the oven to 325. Line baking sheets with parchment paper.
- Melt the chocolates and butter together in top of a double boiler placed over simmering water. Cool slightly.
- Whisk together flour, baking powder, and salt in a small bowl and set aside.
- Using an electric mixer on medium speed, beat the eggs, vanilla, and espresso powder in a medium bowl until mixed together, about 10 seconds. Add the sugar and blend unil thick, about 1 minute. Scrape the bowl. Add the melted chocolates and blend 1 minute more. 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 tablespoons about 2 inches apart onto prepared baking sheets.
- Bake until the cookies rise slightly, form a thin crust, and look shiny, about 13 minutes. Don't overbake, or they will lose their gooey texture in the center. Remove from the oven and cool on the baking sheet for no more than 5 minutes before transferring to a rack to cool.
Adapted from King Arthur Flour