Cookie - Chocolate Peanut Butter Globs
Posted: 19 Apr 2020, 13:15
12 oz. bittersweet chocolate chips, divided
2 oz. unsweetened chocolate
2 large eggs
1 tablespoon instant espresso (or coffee) powder
2 teaspoons vanilla extract
3/4 cup granulated sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
1 cup whole walnuts (NOT chopped)
1 cup whole pecan halves (NOT chopped)
2/3 cup peanut butter chips
Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes. Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside. Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly. Increase the speed to medium high and add the sugar. Beat it for 2 minutes. Decrease the speed to low and add the chocolate mixture and mix it until combined. Set it aside. Whisk the remaining 1/3 cup flour, baking powder, and salt in a bowl. Fold it in to the chocolate batter. Do not overmix. Lastly, fold the mixed nuts and chocolate chip mixture until they are all coated with the chocolate batter mixture. Using 2 spoons, drop rounded amounts of batter 1 inch apart from each other on to the prepared baking pans. Keep in mind that they almost double in their size. Batch was close 2 inches in diameter and ended up with 12 globs. Bake for 15 minutes. Cool on a rack.