Chocolate Peanut Butter Glob Cookies

By Maverick19

This recipe is courtesy of Ina Garten. I make these cookies 100% CHOCOLATE, replacing the peanut butter chips with chocolate chips. Either way, they are awesome.

Ingredients

• 6 Tbsp (3/4 stick) unsalted butter, room temperature
• 12 oz semisweet chocolate chips, divided
• 2 oz unsweetened chocolate
• 2 extra large eggs
• 1 Tbsp instant espresso powder
• 2 tsp pure vanilla extract
• 3/4 cup sugar
• 1/3 cup plus 1 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup walnut halves, chopped
• 1 cup pecan halves, chopped
• 2/3 cup peanut butter chips OR substitute chocolate chips

Preparation

Step 1

1. Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper.
2. In a bowl set over simmering water, melt the butter, 6 oz of the chocolate chips and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the eggs, espresso powder, and the 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.
4. 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 (or extra chocolate chips), the remaining 6 oz of divided 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 exactly 15 minutes. Cool on the baking sheets.