Blobbs
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Made famous by Ina Pinkney, Blobbs are mounded cookies/brownies packed with pecans, walnuts, and two kinds of chocolate.
One of the highlights of my book tour was meeting Chicago’s “Breakfast Queen,” Ina Pinkney, a remarkable woman, restaurateur, and cookbook author. I was so enamored with Ina that as soon as I got home, I started making recipes from her cookbook and memoir, Ina’s Kitchen. Ina is probably most famous for her Blobbs, mounded cookies/brownies with pecans, walnuts, chocolate chips and two kinds of chocolate. The rich chocolate treats were so popular in her Chicago bakery, The Dessert Kitchen, The New York Times printed an article about them. After the article appeared, Ina shipped thousands of Blobbs all over the country.
My family loved them too. My son, Zach, even requested them for his birthday instead of cake, so we piled them on a platter, stuck candles in them, and called them “Birthday Blobbs.”
Table of Contents
“Over the top. Aside from the blobs being fantastic, they are so easy to make. Decadent.”
What You’ll Need To Make Blobbs
- Butter: Gets combined with the chocolate to add richness to the batter.
- Semi-Sweet Chocolate: Provides deep chocolate flavor. Use best quality such as Ghirardelli.
- Unsweetened Chocolate: Intensifies the chocolate taste. Use best quality such as Ghirardelli.
- All-Purpose Flour: Gives structure to the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder: Helps the cookies rise just slightly.
- Eggs: Provide structure and moisture.
- Sugar: Sweetens the dough and helps achieve a creamy texture when whipped with the eggs.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Chocolate Chips: Add additional bursts of chocolate to every bite.
- Pecans: Add crunch and a buttery flavor.
- Walnuts: Provide texture and a rich, nutty taste.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, melt the butter and chocolate together slowly in the microwave or in a double boiler on the stovetop.
Set aside and cool to room temperature.
In a small bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
Add the eggs to the the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer).
Beat on medium speed until light, creamy, and foamy, about 90 seconds.
Add the sugar.
Continue whipping on medium speed until very light and creamy, about 90 seconds more. Add the vanilla and beat again quickly to combine.
Change the whisk attachment to the paddle attachment on the mixer (if using a hand mixer, leave the beaters). Gradually add the melted chocolate mixture and mix on medium speed to combine.
The mixture will look like brownie batter.
Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.
Add the chocolate chips, pecans, and walnuts and mix well.
Finish by hand to be sure it’s all evenly combined, especially at the bottom.
Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart. Refrigerate for at least 30 minutes. (Leave the remaining batter at room temperature on the countertop, or scoop and chill on a separate lined baking sheet.)
Bake the chilled blobbs for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time.
Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.
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Blobbs
Made famous by Ina Pinkney, Blobbs are mounded cookies/brownies packed with pecans, walnuts, and two kinds of chocolate.
Ingredients
- 1 stick (½ cup) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 3 oz unsweetened chocolate, chopped
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1¼ cup sugar
- 2 teaspoons vanilla extract
- 12 oz chocolate chips (semi-sweet or milk chocolate both work well)
- 1¼ cups pecans, coarsely chopped (see note)
- 1 heaping cup walnuts, coarsely chopped (see note)
Instructions
- Line two baking sheets with parchment paper.
- Place the butter in a medium microwave-safe bowl and heat in the microwave until melted, about 1 minute. Add the chopped chocolate and stir to combine. Heat the melted butter and chocolate in the microwave for 20-second intervals, stirring between each bout of heat, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the butter and chocolate can be melted together slowly in a double boiler on the stovetop.) Set aside and cool to room temperature.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the eggs on medium speed until light, creamy, and foamy, about 90 seconds.
- Add the sugar and continue whipping on medium speed until very light and creamy, about 90 seconds more. Add the vanilla and beat again quickly to combine.
- Change the whisk attachment to the paddle attachment on the mixer (if using a hand mixer, leave the beaters). Gradually add the melted chocolate mixture, mixing on medium speed to combine.
- Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.
- Add the chocolate chips and nuts and mix in on low speed. Finish by hand to be sure it's all evenly combined, especially at the bottom.
- Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart. Refrigerate for at least 30 minutes. (Leave the remaining batter at room temperature on the countertop or scoop and chill on a separate lined baking sheet.)
- Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350°F.
- Bake the chilled blobbs for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time. Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.
- Note: Since one of my kids does not like nuts, I experimented with a few nut-free versions and found that you can leave the nuts out, but it's best to replace them with something else, like more chocolate chips or peanut butter chips. Since blobbs are made with very little flour, the uncooked mixture is more like brownie batter than cookie dough and you need all those add-ins to thicken the batter, otherwise the blobbs won't hold their mounded shape in the oven.
- Freezer-Friendly Instructions: These can be frozen after they are baked, but for best results, freeze them raw and bake them straight from the freezer. The blobbs keep well for a few days in a covered container at room temperature.
Nutrition Information
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- Serving size: 1 blobb
- Calories: 288
- Fat: 19 g
- Saturated fat: 8 g
- Carbohydrates: 30 g
- Sugar: 24 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 49 mg
- Cholesterol: 33 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn! Omg this was absolutely delicious and heavenly! Thank you for this!
I just have 1 problem, after baking mine was a flat big cookie 🍪 . It did not maintain the bloppy shape that i was really hoping for..what could i have done wrong?
Thank you in advance!
Hi Lya, Oh no! Did you make any substitutions? Did you chill the cookies before baking? Did you replace the nuts with something else?
I only substitute the pecans for almonds because that is what i have..the rest are the same…omg! I cant stop looking at the pics you posted of the blobbs! They look so perfect! When baking should it be in the top rack or middle rack?
Hi Lya, the pecans in place of the almonds shouldn’t make a difference. The racks should be in the upper and lower thirds of the oven. Is there any chance you could’ve made a measuring mistake?
Mine turned out flat like some of the others. I followed the recipe — added all the nuts and refrigerated them before baking. So I’m not sure where things went wrong. The first recipe from this site that didn’t work out. 😕 They taste pretty good, though — maybe I will use them for a brownie sundae…
Hi Cyndi, sorry you had a problem with these! What brand of flour did you use? Sometimes when baked goods turn out flat, one reason may be the brand of flour used. I always use King Arthur with good results. You could give these a try again with King Arthur flour, or just add 2 extra tablespoons of flour to the mixture. You should get a fuller result.
Hi Jenn! I plan on making these later today and am wondering, if using a smaller scoop (just shy of 1 1/2″) would the cooking time be adjusted? Thanks!
Yes, Lori, they’d take a bit less time in the oven. I’d start checking them at about 12 minutes. Hope you enjoy!
Thank you for the quick response. 🙂 The Blobbs are absolutely delicious! I substituted nuts with rice crisp cereal and chopped toffee crunch. Another winning recipe, thank you!
Perfection! Chocolate and Nuts are one of my favorite food combinations. With that said ( or typed) I could not resist making the recipe for the Blobbs.
My husband loved them! My co-workers loved them.
The first time I make a recipe I always make it as written. No need to change anything with this recipe! Perfection
I made these last week and they are the BOMB! It seems like there are many steps, but there are ways to break it down and do some ahead. I toasted my nuts. I used baker’s chocolate bars so the 8 oz and 3 oz of chocolate were easy to take care of. I chilled my dough and used my muffin scoop to scoop the dough. I baked them for 12 minutes, cooled for 5 and they were perfect. I actually got about 33 probably because my scoop was slightly smaller. I did freeze about 8 cookies and they were great right out of the freezer. Love these and will be making these again…already have all my ingredients. The good thing is they are very rich and satisfying, so I usually can only eat 1. Will be perfect with ice cream. Perhaps I will add some espresso coffee powder next time…..other than that, no changes.
What size are blobbs before baking? I don’t have a 2 inch ice cream scoop. A couple of tablespoons? Thanks.
Hi Mommo, I’m guessing 3 tablespoons. Enjoy!
I made one tray of these (froze second tray, unbaked, as suggested) yesterday and followed the recipe as perfectly as I could. They turned out delicious – like a big chocolate cookie with a slightly gooey inside. You have to love chocolate to eat these. They are VERY chocolatey (if that’s a word)! I know you can make these with or without nuts, but, since we like nuts, I used them. I actually think I would prefer them without the nuts. Another reviewer mentioned a crunchy rice cereal as a substitute. I think I might prefer that over the nuts, not sure why! Another type of chip might work well with the chocolate chips, like peanut butter, white chocolate, or caramel chips. Anyway, it seems like a fun recipe to try a few different ways!
Hi Jenn, do you think I could rice crispies or some sort of crisp breakfast cereal instead of nuts?
Hi Karen, I think that could work and might add an interesting texture. I’d love to know how it turns out if you try it.
These are SO SO GOOD!!! Made them for dessert last night and my husband was blown away. Took some to a party today and everyone wanted the recipe. If you are a chocolate lover, this is your new favorite dessert. I used 8oz semisweet chocolate and 4oz unsweetened and it turned out perfectly.
your email is not working
I want to sent this Blobb recipe to a friend
Hi Denise, I’m sorry you are having a problem with the email function! I just tried it and wasn’t able to duplicate the problem. I would suggest that you open a different browser and try to use the email button; often times that resolves the problem. Or if you don’t want to bother with that, you could just email her a link to the recipe (https://www.onceuponachef.com/recipes/blobbs.html). Sorry for any frustration!
Can dark chocolate chips be used? I prefer them to milk or semisweet? Or would that throw off the flavor?
Sure, Jane – I think any type of chocolate chips will work.
Thanks for your quick reply. I have one other question: for the chocolate that is chopped … the 8 or 9 oz. semi-sweet … can this be chips, or does it have to be the baking chocolate, i.e. Baker’s?
I’d use baking chocolate.
Hi. Me again. I thought I had submitted these other questions, but don’t see them here. Forgive me if this duplicates itself and also forgive me for even more questions than already posted! Can the fully baked blobs be frozen? If not, hw long do they keep and how do I store them otherwise? Also, can I do 4 oz. unsweetened baking chocolate and 8 oz. semi sweetened baking chocolate to bring it to the full 12 oz. or will the destroy the chemistry? I’m planning to make these this weekend and just not sure about all the above. Thanks again for your patience and expertise.
Hi Jane, You could definitely freeze the fully baked blobbs, but I’d freeze them raw (and bake them straight from the freezer) for best results. The blobbs keep well for a few days in a covered container at room temp. Also, there is no need to replace the extra ounce of semi-sweet chocolate – I’ve made them with 8 oz and they are perfect.