Soho Globs
At some point in my career, on a trip to Soho…
In my home town of New York City, I came across a store called the Soho Charcuterie, and I remember sitting outside at a little table eating what they called a Soho Glob and thinking that it was one of the best cookies I had ever had in my life. I got their cookbook, tried the recipe and introduced it into my store as the Soho Glob (I can’t remember what it was called there, but that may even have been the original name).
It was many, many years ago and the recipe has been adjusted over the years as we had to continually make larger quantities based on their popularity, BUT it is literally the perfect fudgy chocolate cookie, studded with chocolate chunks or chips, pecans and walnuts and, of course, anyone who doesn’t like one of those three ingredients can leave whichever one out and make up the quantity with the others.
The Recipe
Makes 20 cookies.
Ingredients:
5 oz. semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons (¾ stick) unsalted butter, at room temperature
⅓ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 tablespoon instant espresso or coffee powder
¾ cup sugar
¾ cup (4 oz) semisweet chocolate chips
⅓ cup chopped pecans
⅓ cup chopped walnuts
Instructions:
Preheat the oven to 375° and line 2-3 cookie sheets (depending on their size) with with parchment paper, or grease them lightly with butter or vegetable oil.
Melt the semi sweet chocolate, unsweetened chocolate and butter in the top of a double boiler. Turn off the light before the chocolate is fully heated and allow the mixture to sit covered until it is fully melted, about 5 minutes.
Place the flour, powder and salt in a small bowl and give a quick stir with a fork or small whisk and set aside.
With an electric mixer on medium speed, beat the eggs, vanilla and espresso powder in a medium-sized mixing bowl until they are mixed together, about 10 seconds.
Add the sugar to the egg mixture and blend it all until thick, about 1 minute.
Then add the melted chocolate mixture and blend 1 minute more. Scrape the bowl with the rubber spatula.
Add the flour mix on low speed until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed.
Drop the dough by heaping tablespoons about 2 inches apart onto the prepared baking sheets. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes.
NOTE:
This dough also works beautifully when the balls are frozen for several hours; this tends to produce a thicker, chewier cookie.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.
