Monday, July 04, 2005
this is from Rosie's Baking Book, Judy Rosenberg. originally named "Soho Globs" i didn't have all the ingredients so i had to make do...so that makes it Boston Blobs.
it has a soft and brownie like chewiness interrupted by the crunch of nuts and the sqoooshy melted chips....
5 ozs. semisweet chocolate
3 ozs. unsweetened chocolate
6 tbsps. unsalted butter, room temp.
1/3 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt.
2 large eggs, room temp.
2 tsps. vanilla extract
1 tbsp. instant espresso powder
3/4 cup sugar
3/4 cup milk chocolate chips
1/3 cup chopped roasted pistachios
1/3 cup chopped roasted cashews
preheat the oven to 325 F.
line several cookie sheets with parchment or lightly grease with butter or olive oil.
melt the chocolates and butter on top of a double boiler placed over simmering water. let cool.
sift flour, b.p., and salt together in a small bowl.
using electric mixer on medium, beat the eggs, vanilla, and espresso powder until they are well incorporated.
add the sugar to the egg mixture and blend it all until thick. scrape the bowl.
add the melted chocolate and blend some more.
add the flour mixture on low speed, mix only until moistened. fold in chocolate chips by hand or with mixer on low.
drop the dough by generously rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets.
bake cookies until they rise slightly and form a thin crust, about 13 minutes. immediately remove cookies from the sheet, gently lifting onto rack to cool.
makes about 20 cookies, which quickly disappear from view...