Chocolate Globs Recipes

Steps:

• Make"globs:" Cream sugar, butter, and shortening.
• Add sour milk and vanilla.
• Then add dry ingredients alternately with boiling water, (Small amount dry, small amount water, etc.); mixing well after each addition.
• (may use low speed on electric mixer... do not overbeat).
• Drop by teaspoonful onto ungreased baking sheet (s).
• Bake at 425 for 5-10 minutes.
• Let cool on racks and fill halves with Filling: In saucepan, combine flour and milk.
• Cook over medium heat until thick.
• LET COOL.
• Cream together the sugar, butter, shortening,salt, and vanilla.
• Add to flour and milk mixture and beat until fluffy.
• (don't overbeat).
• Spread flat side of"glob" with filling.
• Top with another half to form"glob" sandwich cookie.
• Store in refrigerator in airtight container.
• **AtChristmas, you could put mint flavoring and green food coloring in the filling for a yuletide touch!

Steps:

• Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
• 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 the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon 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.

Steps:

• Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
• 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 the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon 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.