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Tuesday, August 09, 2005 

Everything's Coming Up Rosie's

If you are not from the East Coast, you might never have heard of Rosie's in MA, but if you do travel back to New England, see if you can stop by for a nibble. But don't worry, you can always get the recipes to some of their goodies through Judy Rosenberg's books!

Rosie's Bakery All-Butter, Fresh Cream Sugar-Packed Baking Book

Rosie's Bakery - Chocolate-Packed, Jam-Filled, Butter-Rich, No-Hold-Barred, Cookie Book

I really haven't had a bad recipe from either of these, and she includes a bunch of great baking hints and tips. Info to eat up....literally.

The Soho Globs are one of the most popular...and if you take a look at what goes in them, you will understand why....they are jam packed with a ton of good stuff!


Yield: 20 servings

5 ounces semisweet chocolate
3 ounces unsweetened baking chocolate
6 tablespoons butter or margarine, room temperature
1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 teaspoons vanilla
1 tablespoon instant coffee powder, espresso
3/4 cup sugar
3/4 cup chocolate chips
1/3 cup chopped pecans
1/3 cup walnuts, chopped

Preheat oven to 325. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil. Melt the semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water (or melt in microwave). Allow to cool slightly.

Sift flour, baking powder, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium-size mixing bowl until they are mixed together, about 10 seconds.

Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape the bowl. Add the melted chocolate and blend 1 minute more. Scrape the bowl. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed. Drop the dough by generously rounded tablespoons about 2 inches apart onto the prepared cookie sheets.

Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately remove the cookies from the cookie sheets and place them on a rack to cool.

Love the name of the cookie! The recipe looks outstanding - so much chocolate.. how can it go wrong :)

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