Shelly's Recipe

SOHO GLOBS

Category: Cookies

5 oz semisweet chocolate
3 oz unsweetened chocolate
6 tbsp unsalted butter, at room temperature
1/3 cup flour
1 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
2 tsp vanilla
1 tbsp instant espresso powder (or instant coffee if you can not find espresso)
3/4 cup sugar
3/4 cup semisweet chocolate chips
2/3 cup chopped pecans

Preheat oven to 325. Grease several cookie sheets lightly. Melt the 8 oz semisweet and unsweetened chocolate and the butter in the top of a double boiler. Allow it to cool slightly. Sift together the flour, baking powder, and salt into a small bowl and set aside.

Beat the eggs, vanilla, and espresso powder until they are mixed together, about 10 seconds. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape the bowl. Add the melted chocolate and blend one minute more. Scrape the bowl. Add the flour mixture and blend on low speed until blended. Fold in the chips and nuts. Drop the dough by generous tbsp onto the sheets and bake until they rise and form a thin crust, about 13 minutes. Let cool on a rack.