Soho Globs

By michaelmeiner

Ingredients

• 5 ounces semisweet chocolate
• 3 ounces unsweetened chocolate
• 6 Tablespoons unsalted butter -- at room temperature
• 1/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs -- at room temperature
• 2 teaspoons vanilla extract
• 1 Tablespoon instant espresso powder
• 3/4 cup sugar
• 3/4 cup semisweet chocolate chips
• 1/3 cup chopped pecans
• 1/3 cup chopped walnuts

Details

Servings 1

Preparation

Step 1

Preheat oven to 325.

Melt the semisweet and unsweetened chocolate and the butter. Let cool slightly.

Sift the flour, baking powder and salt together into a small bowl and set aside.

With an electric mixer on medium, beat the eggs, vanilla and espresso powder until mixed. Add the sugar and blend until thick, about 1 minute. Add melted chocolate and blend 1 minute more.

Add the flour mixture and mix until blended, 10 seconds. Fold in chocolate chips and nuts.

Drop the dough about 2 inches apart on baking sheet. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately transfer the cookies from the baking sheets to rack to cool.