Decadent Soho Globs: A Chocolate Lover’s Dream

There’s a certain magic to pulling a tray of freshly baked cookies from the oven, the aroma of chocolate and nuts filling the air. But these aren’t just any cookies. These are Soho Globs, a taste of New York City history that brings me back to my early days as an apprentice pastry chef. I remember sneaking one (or maybe two!) from the Soho Charcuterie’s dessert display whenever I had the chance. The fudgy texture, the bittersweet chocolate punch, the satisfying crunch of pecans – it was a symphony of flavors and textures that I’ve never forgotten.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yields: 20 cookies
• Dietary Type: Not Gluten-Free

Ingredients

• 5 ounces semisweet chocolate
• 3 ounces unsweetened chocolate
• 6 tablespoons butter, room temperature (3/4 stick)
• 1/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 2 teaspoons vanilla
• 1 tablespoon instant espresso powder
• 3/4 cup sugar
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup chopped pecans
• 1/2 cup chopped walnuts

Equipment Needed

• Double boiler
• Two cookie sheets
• Parchment paper (optional)
• Electric mixer
• Medium mixing bowl
• Small mixing bowl
• Wire rack

Instructions

1. Begin by preheating your oven to 325°F (160°C). This lower temperature is key to achieving the fudgy texture. Line two cookie sheets with parchment paper for easy cleanup and to prevent sticking, or lightly grease them with vegetable oil.
2. In the top of a double boiler placed over simmering water, melt the 5 ounces of semisweet chocolate, 3 ounces of unsweetened chocolate, and 6 tablespoons of butter. Stir occasionally until smooth and completely melted. Remove from heat and allow to cool slightly. It’s important to let the chocolate cool down a bit so it doesn’t cook the eggs in the next steps.
3. In a small bowl, sift together 1/3 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Sifting ensures there are no lumps and that the dry ingredients are evenly distributed. Set aside.
4. In a medium bowl, using an electric mixer on medium speed, beat 2 large eggs, 2 teaspoons of vanilla, and 1 tablespoon of instant espresso powder until they are just mixed together, about 10 seconds. Don’t overbeat at this stage, just combine the ingredients.
5. Add 3/4 cup of sugar to the egg mixture and blend it all until thick, about 1 minute. The mixture should become noticeably lighter in color and slightly voluminous. Scrape down the sides of the bowl to ensure everything is incorporated.
6. Add the slightly cooled melted chocolate to the egg mixture and blend for 1 minute more. Again, scrape the bowl to make sure the chocolate is evenly distributed throughout the batter.
7. Add the flour mixture on low speed and mix until just blended, about 10 seconds. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cookie.
8. Fold in 3/4 cup of semi-sweet chocolate chips, 1/4 cup of chopped pecans, and 1/2 cup of chopped walnuts by hand. Gently fold until the nuts and chocolate chips are evenly dispersed throughout the dough.
9. Drop the dough by generously rounded tablespoons, about 2 inches apart, onto the prepared cookie sheets. The dough will be quite sticky, but that’s perfectly normal.
10. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Keep a close eye on them, as baking times can vary depending on your oven. The cookies should be soft in the center but set around the edges.
11. Immediately move the cookies from the cookie sheets to a wire rack to cool. This prevents them from continuing to cook on the hot baking sheet.

Expert Tips & Tricks

• Room temperature is key: Using room-temperature butter and eggs helps the ingredients emulsify properly, resulting in a smoother, more homogenous dough.
• Don’t overbake: These cookies are meant to be fudgy. Overbaking will dry them out. Err on the side of underbaking for a gooey center.
• Espresso powder boost: The instant espresso powder enhances the chocolate flavor without making the cookies taste like coffee. Don’t skip it!
• Chill the dough (optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
• Variations with extracts: Experiment with a drop or two of peppermint or orange extract to add a different dimension to the chocolate flavor.

Serving & Storage Suggestions

These Soho Globs are best enjoyed slightly warm, when the chocolate is still a bit melty. Serve them with a glass of cold milk or a scoop of vanilla ice cream for an extra decadent treat.

To store, place the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw at room temperature before serving. To refresh the cookies, you can briefly warm them in a low oven (around 300°F or 150°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	192 kcal	N/A
Calories from Fat	132	N/A
Total Fat	14.7 g	22%
Saturated Fat	7.4 g	37%
Cholesterol	30.3 mg	10%
Sodium	82.4 mg	3%
Total Carbohydrate	17.3 g	5%
Dietary Fiber	2.6 g	10%
Sugars	11.3 g	N/A
Protein	3.2 g	6%

Variations & Substitutions

• Nut-free: Omit the pecans and walnuts or substitute with sunflower seeds or pumpkin seeds for a nut-free version.
• Different chocolate: Use milk chocolate chips instead of semi-sweet for a sweeter cookie. You could also use white chocolate chips for a different flavor profile.
• Gluten-free: While this recipe as written is not gluten-free, you can experiment with a 1-to-1 gluten-free flour blend. Be mindful that the texture may be slightly different.
• Spice it up: Add a pinch of cayenne pepper to the dough for a spicy chocolate kick.

FAQs (Frequently Asked Questions)

Q: Why are my cookies flat and spread out?
A: This can be due to several factors, including using butter that is too soft, overmixing the dough, or not using enough flour. Chilling the dough before baking can also help.

Q: Can I use a different type of nut?
A: Absolutely! Feel free to substitute the pecans and walnuts with other nuts like almonds, hazelnuts, or macadamia nuts.

Q: How can I tell if the cookies are done?
A: The cookies are done when they have risen slightly, formed a thin crust on top, and are set around the edges but still soft in the center.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature slightly before scooping and baking.

Q: What if I don’t have a double boiler?
A: You can create a makeshift double boiler by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.

Final Thoughts

These Soho Globs are more than just cookies; they’re a little piece of culinary history. I hope you enjoy baking and sharing them as much as I do. Don’t be afraid to experiment with variations and make them your own. And if you happen to be in New York City, keep an eye out – you might just stumble upon a modern version that sparks your own memories! Happy baking!