Chocolate Peanut Butter Globs (adapted from Barefoot Contessa)
6 Tbs. (3/4 stick) unsalted butter
8 oz. bittersweet or semi-sweet chocolate (I used bitter, about 70%)
2 large eggs
1 Tbls instant espresso powder (I used Medaglia d'Oro) - if you don't already have this, get it! It's at most markets and adds great depth to any chocolate dessert
2 tsp. vanilla extract
1/3 cup plus 1 Tbs. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup chopped or 1 cup whole walnuts (original recipe calls for whole nuts which I didn't have, but I think it would be "glob-ier" that way - definitely a good thing)
1/2 cup chopped or 1 cup whole pecans (same as above)
1 cup peanut butter chips
Preheat oven to 325 degrees. Line a few sheet pans with parchment paper.
In a bowl set over simmering water, melt the butter and the chocolate until just melted. Remove from the heat and cool completely (about 15 minutes).
In the bowl of an electric mixer, beat the eggs, espresso powder, and vanilla until combined. Add the sugar and raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon.
With the mixer on low, slowly add the chocolate mixture to the egg mixture. Whisk together the 1/3 cup flour, baking powder, and salt in a small bowl and fold it into the chocolate mixer with a rubber spatula. In another bowl, combine the walnuts, pecans, and peanut butter chips with the remaining tablespoon of flour and fold it into the chocolate mixture. Using two soup spoons, drop rounded tablespoon-sized mounds of batter about 2 inches apart onto the prepared pans. Bake for 15 minutes exactly. Cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool entirely. Try not to eat them all in one sitting.
Makes about 20-22 cookies