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Two Brother’s Chocolate Gobs: A Nostalgic Delight

The first time I tasted a chocolate gob, it was at a school bake sale. I was maybe eight years old, and the sheer size of the cookie sandwich, overflowing with creamy filling, seemed enormous. One bite, and I was hooked. The fudgy, almost cake-like cookies paired perfectly with the sweet, cloud-like filling. It was a flavor explosion that immediately transported me to a world of pure, unadulterated childhood joy. It was that first encounter that sparked my passion for baking and understanding the magic behind simple yet satisfying treats like these.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 25
Yield: 25 gobs
Dietary Type: Not Gluten-Free

Ingredients

For the Cake (Cookies):

2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa

For the Filling:

5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Equipment Needed

Large mixing bowl
Electric mixer (handheld or stand)
Saucepan
Cookie sheets
Measuring cups and spoons
Cooling rack
Plastic wrap

Instructions

Preheat your oven to 425 degrees F (220 degrees C). This relatively high temperature is key for achieving the perfect texture in the gobs.
In a large mixing bowl, cream together the 2 cups sugar and 1/2 cup vegetable shortening until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which will contribute to the gobs’ tender crumb.
Add the 2 eggs to the creamed mixture and continue to beat until well combined.
In a separate bowl or measuring cup, stir together the 1 cup buttermilk, 1 cup boiling water, and 1 teaspoon vanilla extract. The boiling water helps to bloom the cocoa, intensifying its flavor.
Slowly blend the buttermilk mixture into the creamed mixture at low speed. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tougher gobs.
In another bowl, sift together the 4 cups all-purpose flour, 1/2 teaspoon baking powder, 2 teaspoons baking soda, and 1/2 cup cocoa. Sifting ensures that these dry ingredients are evenly distributed and that there are no lumps of cocoa.
Add the dry ingredients to the wet ingredients 1 cup at a time, blending well at low speed after each addition. The batter will be quite thin; don’t be alarmed – this is perfectly normal.
Drop the batter by teaspoons onto an ungreased cookie sheet. The gobs will spread slightly as they bake, so leave a little space between them.
Bake for 5 minutes. Keep a close eye on them; they can burn quickly. The gobs are done when they spring back lightly when touched.
Allow the baked gobs to cool slightly on the cookie sheet before transferring them to a cooling rack to cool completely. This prevents them from sticking and breaking.
To make the filling, place the 5 tablespoons flour into a saucepan and slowly add the 1 cup milk, stirring constantly until smooth. This prevents lumps from forming.
Set the saucepan over medium heat and cook, stirring continuously, until the mixture becomes very thick, almost like solid vegetable shortening. This step is essential for creating a stable filling that won’t ooze out of the gobs.
Remove the saucepan from the heat and allow the flour mixture to cool completely. It’s crucial that the mixture is cold before proceeding.
In a medium bowl, cream together the 1 cup sugar, 1/2 cup butter (softened), 1/2 cup vegetable shortening, and 1 teaspoon vanilla extract using a handheld electric mixer until light and fluffy.
Add the cooled flour mixture to the creamed mixture and whip until the filling is light, fluffy, and well combined.
Spread the filling onto the bottom side of one gob and top with another gob to create a sandwich.
Wrap each gob individually in plastic wrap and store them in the refrigerator. This helps to keep them fresh and prevent the filling from drying out.

Expert Tips & Tricks

For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa powder.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
To prevent the filling from being too sweet, you can reduce the amount of sugar slightly.
Make sure the filling mixture is completely cooled before adding it to the creamed mixture, otherwise, the butter will melt and the filling will become soupy.
If you want a slightly firmer filling, add a tablespoon of cornstarch to the flour mixture before cooking it with the milk.

Serving & Storage Suggestions

Serve these Two Brother’s Chocolate Gobs chilled straight from the refrigerator. The cool filling against the soft, fudgy cookies is an absolute treat. They’re perfect for afternoon snacks, bake sales, or a simple dessert. Individually wrapped, they also make wonderful homemade gifts!

Store the gobs in the refrigerator for up to 5 days. They can also be frozen for longer storage, up to 2 months. Thaw them in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	–
Calories from Fat	117 kcal	–
Total Fat	13 g	20%
Saturated Fat	5 g	25%
Cholesterol	28 mg	9%
Sodium	155 mg	6%
Total Carbohydrate	42 g	14%
Dietary Fiber	1 g	3%
Sugars	25 g	–
Protein	4 g	7%

Variations & Substitutions

Gluten-Free Gobs: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for optimal texture.
Different Extracts: Experiment with different extracts in the filling, such as almond extract or peppermint extract.
Chocolate Chips: Add chocolate chips to the batter for an extra chocolatey experience.
Peanut Butter Filling: Replace the butter and shortening in the filling with peanut butter for a peanut butter twist.
Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is the gob batter so thin?

A: The batter for these gobs is intentionally thin. This thin consistency contributes to their soft, cake-like texture after baking. Don’t worry; they will bake up nicely!

Q: Can I use margarine instead of butter in the filling?

A: While you can substitute margarine, using real butter will result in a richer, more flavorful filling.

Q: How do I prevent the filling from being too runny?

A: Make sure to cook the flour and milk mixture until it is very thick, almost like solid vegetable shortening. Also, ensure it’s completely cooled before adding it to the creamed mixture.

Q: Can I make these ahead of time?

A: Absolutely! These gobs are perfect for making ahead of time. They actually taste better after they’ve been chilled in the refrigerator for a few hours or overnight, allowing the flavors to meld together.

Q: My gobs are sticking to the cookie sheet. What am I doing wrong?

A: Ensure you are using an ungreased cookie sheet. Parchment paper can also be used.

Final Thoughts

These Two Brother’s Chocolate Gobs are more than just a recipe; they’re a trip down memory lane. Simple to make, endlessly customizable, and guaranteed to bring a smile to your face, these cookies are perfect for sharing with loved ones or enjoying all to yourself. So go ahead, preheat that oven, and whip up a batch of these nostalgic delights. I promise, you won’t regret it! Share your creations and any fun variations you try. Happy baking!

Two Brother’s Chocolate Gobs Recipe