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December 11, 2017

Chocolate Glob Cookies

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It’s day 11 out of 12 days of Christmas cookies! I really hope you all are enjoying these. I’m especially excited to share tomorrow’s with you guys…

But first we have to talk about today’s delicious cookies! Chocolate globs. Combine a brownie and a chewy cookie, add in whatever extras you enjoy like mint candies, nuts, caramel, or various chocolate chips, and you’ve got yourself a chocolate glob cookie. If you love chocolate, cookies, and brownies, you need to try these!

For this recipe in particular, I used one cup each of chopped walnuts, pecans, and white chocolate. However, these would also be fantastic with some chopped Andes candies mints or even some extra chocolate chips if you want something extra extra chocolatey. You really can add anything! The chocolate glob dough serves as a perfect base to add plenty of extras to. Make sure the extras are chopped finely because these globs certainly spread when baking. Enjoy!

Christmas Cookies - Chocolate Globs

Ingredients

  • 6 oz Semi-Sweet Chocolate Chips
  • 2 oz Bitter Chocolate (60-70%)
  • 6 Tbsp Butter, unsalted
  • 2 Eggs, extra large
  • 2 tsp Instant Coffee Starbucks French Roast works great!
  • 2 tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Walnuts, chopped
  • 1 Cup Pecans, chopped
  • 1 Cup White Chocolate, chunks or chips

Instructions

  1. Preheat oven to 325 F degrees.

  2. Line a baking sheet with parchment paper.

  3. Melt both chocolates and butter in a small saucepan on the stove or in a bowl in the microwave. Make sure to stir very frequently so that you don't burn the chocolate. Melt until smooth.

  4. Allow for the chocolate butter mixture to cool slightly.

  5. In a stand or hand held mixer, beat together the eggs, coffee powder, and vanilla on low. 

  6. Add in the sugar until thickened and then add in the chocolate mixture.

  7. In a separate bowl, whisk together the flour, baking powder, and salt. 

  8. Add the dry ingredients into the wet ingredients and mix until combined.

  9. Fold in the nuts and white chocolate chunks or any extras you want to add.

  10. Measure out the dough using a melon baller and place the cookie dough balls on the baking sheet.

  11. Bake for 12-13 minutes. They will look like they're not done but take them out anyway. They're not good crispy. 

  12. Transfer to a cooling rack. Enjoy! 


with joy
jordan jean

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