Chocolate Globs: A Taste of Nostalgia

The aroma of cocoa always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her love infused every creation, especially her famous Chocolate Globs. These weren’t just cookies; they were edible hugs, comforting treats that made every day feel a little bit sweeter. I remember sneaking into the kitchen, the scent of chocolate drawing me in, and Grandma would always have a warm Glob ready for me, its gooey filling threatening to spill out with every bite. Now, recreating them fills my home with that same warmth and brings back those cherished memories.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5-10 minutes
• Total Time: 35-40 minutes
• Yields: Approximately 24 globs
• Dietary Type: Not specified

Ingredients

For the “Globs”:

• 2 cups sugar
• ½ cup butter or margarine
• ½ cup shortening
• 1 cup sour milk (1 cup milk with 1 TBSP lemon juice or vinegar)
• 1 teaspoon vanilla
• 4 cups flour
• 2 teaspoons baking soda
• ½ cup cocoa

For the Filling:

• 5 tablespoons flour
• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• ½ cup butter or margarine
• ½ cup shortening
• ½ teaspoon salt

Equipment Needed

• Mixing bowls
• Electric mixer (optional)
• Measuring cups and spoons
• Saucepan
• Baking sheets
• Cooling racks
• Airtight container

Instructions

1. Prepare the “Globs” Dough: In a large mixing bowl, cream together the sugar, butter (or margarine), and shortening until light and fluffy. This step is crucial for achieving a tender texture.
2. Add Wet Ingredients: Gradually add the sour milk and vanilla to the creamed mixture. Mix until well combined. The sour milk adds a subtle tang that complements the chocolate. To make sour milk, simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for about 5 minutes until it curdles slightly.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and cocoa. This ensures that the baking soda and cocoa are evenly distributed throughout the dough.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with boiling water. Begin with a small amount of dry ingredients, then a small amount of boiling water, and continue alternating until all ingredients are incorporated. Mix well after each addition, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cookie. An electric mixer can be used on low speed, but avoid overbeating.
5. Drop and Bake: Drop the dough by teaspoonfuls onto ungreased baking sheets. Ensure there is enough space between each “glob” to allow for even baking.
6. Bake: Bake in a preheated oven at 425°F (220°C) for 5-10 minutes. Keep a close eye on them, as baking times can vary depending on your oven. They are done when they are lightly golden brown and spring back slightly when touched.
7. Cool: Remove the baking sheets from the oven and transfer the “globs” to cooling racks to cool completely.
8. Prepare the Filling: While the “globs” are cooling, prepare the filling. In a saucepan, combine the flour and milk.
9. Cook the Filling Base: Cook the flour and milk mixture over medium heat, stirring constantly, until it thickens. This creates the base for a creamy, stable filling.
10. Cool the Filling Base: Remove from heat and let cool completely. This is an important step, as adding the creamed ingredients to a warm mixture can cause them to melt and result in a greasy filling.
11. Cream the Remaining Filling Ingredients: In a separate bowl, cream together the sugar, butter (or margarine), shortening, salt, and vanilla until light and fluffy.
12. Combine the Filling: Add the creamed mixture to the cooled flour and milk mixture and beat until fluffy. Be careful not to overbeat.
13. Assemble the Chocolate Globs: Once the “globs” and filling are completely cool, spread the flat side of one “glob” with a generous amount of filling.
14. Sandwich: Top with another “glob” to form a sandwich cookie.
15. Chill: Store the assembled Chocolate Globs in the refrigerator in an airtight container to allow the filling to firm up.

Expert Tips & Tricks

• For a richer chocolate flavor, use dark cocoa powder.
• Ensure the baking sheets are completely cool before placing the dough on them. This will prevent the “globs” from spreading too much.
• If you don’t have sour milk, you can use buttermilk as a substitute.
• To prevent the filling from being too sweet, adjust the amount of sugar to your liking.
• Don’t skip the step of cooling both the cookies and the flour/milk mixture for the filling. It’s crucial for the right consistency.
• If your filling seems too thin, add a tablespoon of powdered sugar at a time until it reaches your desired consistency.

Serving & Storage Suggestions

These Chocolate Globs are best served chilled. They are perfect as an afternoon treat with a glass of milk or as a dessert after dinner. Store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage (up to 2 months). Thaw in the refrigerator before serving. They are generally not recommended to be left at room temperature for longer than 2 hours, especially if the weather is warm, as the filling contains dairy products that can spoil.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	15mg	5%
Sodium	250mg	10%
Total Carbohydrate	45g	15%
Dietary Fiber	1g	4%
Sugars	28g	–
Protein	3g	6%

Variations & Substitutions

• Mint Chocolate Globs: As suggested in the original recipe, add mint flavoring and green food coloring to the filling for a festive Christmas treat.
• Peanut Butter Filling: Substitute peanut butter for half of the butter and shortening in the filling for a peanut butter twist.
• Gluten-Free Globs: Use a gluten-free flour blend to make the “globs” gluten-free. You may need to adjust the amount of liquid.
• Vegan Chocolate Globs: Substitute plant-based butter and milk alternatives for the dairy ingredients in both the “globs” and the filling. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg replacer for binding if needed.
• Spiced Globs: Add a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is the sour milk important in this recipe?
A: The acidity in the sour milk helps to tenderize the dough and creates a slightly tangy flavor that complements the chocolate.

Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can, but omit the ½ teaspoon of salt from the filling recipe to avoid overly salty globs.

Q: How do I prevent the filling from being too runny?
A: Make sure to cool the flour and milk mixture completely before adding the creamed ingredients. Overbeating the filling can also contribute to a runny consistency, so beat until just combined.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking.

Q: My “globs” are spreading too much. What am I doing wrong?
A: Make sure your baking sheets are cool, and avoid overmixing the dough. Also, ensure your oven temperature is accurate. If they are still spreading, try adding a tablespoon or two of flour to the dough.

Final Thoughts

Chocolate Globs are more than just cookies; they are a nostalgic journey back to simpler times, filled with love and warmth. I encourage you to try this recipe and create your own sweet memories. Experiment with variations, share them with loved ones, and let the comforting aroma of chocolate fill your kitchen. These Globs are best enjoyed with a warm cup of tea or coffee, perfect for cozy evenings and heartwarming conversations. Happy baking!