Kick your common cookies to the curb. These chocolate peanut butter “globs” are PURE deliciousness!
Get the recipe ▶ https://foodtv.com/2VZ4BGi
Subscribe to Meals Community ▶ http://foodtv.com/YouTube
Ina throws open the doorways of her Hamptons dwelling for scrumptious meals, dazzling entertaining concepts and good enjoyable on Barefoot Contessa.
Welcome to Meals Community, the place studying to cook dinner is so simple as clicking play! Seize your apron and prepare to get cookin’ with a few of the greatest cooks all over the world. We’ll provide you with a behind-the-scenes take a look at our greatest exhibits, take you inside our favourite restaurant and be your useful resource within the kitchen to verify each meal is a ten/10!
Chocolate Peanut Butter Globs
RECIPE COURTESY OF INA GARTEN
Complete: 55 min
Lively: 25 min
Yield: 20 to 22 cookies
6 tablespoons (3/4 stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon immediate espresso powder, similar to Medaglia d’Oro
2 teaspoons pure vanilla extract
3/4 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup complete walnut halves (not chopped)
1 cup complete pecan halves (not chopped)
2/3 cup peanut butter chips, similar to Reese’s
Preheat the oven to 325 levels F. Line a couple of sheet pans with parchment paper.
In a bowl set over simmering water, soften the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring often, till simply melted. Take away from the warmth and funky for quarter-hour.
Within the bowl of an electrical mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla till mixed. Add the sugar, elevate the velocity to medium-high, and beat for two minutes, till the batter is thick and falls again on itself in a ribbon. Put aside.
With the mixer on low, slowly add the chocolate combination to the egg combination. Mix the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate combination with a rubber spatula. In one other bowl, mix the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate combination. With 2 soup spoons, drop rounded mounds of batter 1 inch aside onto the ready sheet pans. Bake for quarter-hour precisely. Cool on the baking sheets.
Subscribe to our channel to replenish on the newest must-eat recipes, good kitchen hacks and content material out of your favourite Meals Community exhibits.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.fb.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#InaGarten #BarefootContessa #ChocolatePeanutButterGlobs #FoodNetwork
Ina Garten’s Chocolate Peanut Butter Globs | Barefoot Contessa | Meals Community