Chocolate Peanut Butter Globs
Recipe courtesy of Ina Garten
6 tablespoons (3/4 stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d'Oro
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole walnut halves (not chopped)
1 cup whole pecan halves (not chopped) - I did omit this
2/3 cup peanut butter chips, such as Reese's
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and 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.
- 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, the remaining 6 ounces of 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 15 minutes exactly. Cool on the baking sheets.