This was the start of their fall baseball season so it was disappointing not to be able to play today. And, tomorrow.
I reminded him that there are many more games coming up. At which point, he reminded me that his team hadn’t competed in a tournament since June so I should understand how disappointed he is.
Well, okay then. I do understand. A little.
I had planned on doing some baking Sunday after the last game, but moved it up to this afternoon. It’s raining, so that’s perfect baking weather.
At least if there couldn’t be baseball there could be chocolate peanut butter globs.
This recipe is from Ina Garten’s cookbook Barefoot Contessa Foolproof and I just love that book. Actually, I love each of her books but this one is especially good.
Do you have it too?
I’d recommend adding it to your collection.
By the way, I took quite a few photos. Not because this is a difficult recipe, but rather to show each step in its full glory.
Feel free to skip ahead to the recipe. You won’t hurt my feelings.
You’ll begin by melting 6 tbsp of unsalted butter, 6 ounces of semisweet chocolate chips and 2 ounces of unsweetened chocolate over simmering water. Once it’s melted, remove the bowl from the heat and cool for 15 minutes.
In the bowl of a stand mixer, beat 2 extra-large eggs, 1 tbsp of instant espresso powder, and 2 tsp pure vanilla extract until combined. Raise the speed and add 3/4 cup granulated sugar, beating for 2 minutes and until the batter thickens.
Raise the speed and add 3/4 cup granulated sugar, beating for 2 minutes and until the batter thickens.
This is what the batter looks like after beating the sugar with the eggs, vanilla and espresso powder. Now, you are ready to add the chocolate mixture with the mixer set on low.
Once the chocolate mixture is combined with the sugar mixture, you can work on the dry ingredients. In a small bowl, combine 1/3 cup all purpose flour, 1 tsp baking powder, and 1/4 tsp kosher salt. Fold this mixture into the chocolate mixture using a rubber spatula.
In a mixing bowl combine, the remaining 6 ounces of semisweet chocolate chips, 2/3 cup of peanut butter chips, 1 cup whole pecans (chopped) and 1 cup whole walnuts (chopped).
You’ll see that I chopped the walnuts, but not the pecan halves. Oh well.
Add the remaining 1 tbsp of all purpose flour and stir to coat the chips and nuts.
Here are the semisweet chocolate chips, peanut butter chips, pecans and walnuts coated in flour and ready to be folded into the chocolate mixture. I was practically giddy at the thought of almost getting the globs into the oven (and then into my mouth shortly afterward).
Finally, fold the coated chips and chopped nuts into the batter.
Using two tablespoons, drop rounded mounds of the batter onto prepared cookie sheets about 1-inch apart. I lined my cookie sheets with a Silpat. The recipe recommends parchment paper and of course, either work just fine.
Bake the cookies for 15 minutes exactly and cool on the cookie sheet.
So, in case you’re in the mood to bake this evening or Sunday afternoon, here is the recipe and you can also view the original recipe here.
Chocolate Peanut Butter Globs
Recipe adapted from Barefoot Contessa Foolproof by Ina Garten
6 tablespoons unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder
2 teaspoons pure vanilla extract
¾ cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnut halves (chopped)
1 cup whole pecan halves (chopped)
2/3 cup peanut butter chips, such as Reese’s
Preheat the oven to 325 degrees. Line several baking sheets with a Silpat.
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 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture using a rubber spatula.
In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of semisweet chocolate chips, and the remaining 1 tbsp 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.
Yield: 22 cookies