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,
First of all, Thank you for all your recipes. I also have your cookbook. . Everything I have made from you has turned out delicious! Second, I am thinking of making these blobs for my neighbors for valentines day. I’m not sure if any of them have nut allergies, so I was thinking to sub the nuts with something else. Do you think it’s possible to substitute them with the valentine themed m&ms along with the chocolate chips? Would that be too much chocolate flavor? If so, how much m&ms would you recommend to go along with the chocolate chips?
So glad you like the recipes! I do think you could replace the nuts with m&ms. They’ll be really decadent tasting, but they taste pretty decadent regardless. Hope your neighbors enjoy!
I just made the Blobs. OMG. They are the ultimate for chocolate lovers. Yummy yummmmy. Thanks for this recipe. It will become our absolute favorite.
Gwen King
Made these for the first time tonight and they came out perfectly. I used a 1 3/4″ scoop and got 63 beautiful, puffy cookies (I did pack the scoop and clean the edges as directed). My only comment might be to reduce the vanilla. I found 2 tsp a lot and a bit too intense. Will try 1 1/2 tsp next time.
Decadent! I used Bobs Red Mill 1:1 baking flour instead of all-purpose, then refrigerated the dough overnight before forming 2 ounce balls for baking. The gluten free adaptation was undetectable. Thanks Jenn.
Hi Jenn, Would I have to rotate the blobbs if I bake them with the convection option on my oven? Can’t wait to make these. Thanks, Sharon
Hi Sharon, Although it may not be necessary, I don’t think it can hurt. Hope you enjoy!
Jenn, I have chocolate globs and chocolate chubbies, but no blobs
If want to add some toffee chips, would I decrease the nuts?
Do you think that might be worth doing or should I start with the original and then play around?
Hi Carol, I think I’d just add some toffee chips; no need to decrease the nuts. Please LMK how they turn out!
I was wondering if I could use dried cranberries or cherries for the nuts If yes, how much? Thanks.
Sure – I’d replace them with the same amount (so 2-1/4 cups) Please LMK how they turn out!
I have made something like this with Craisins and chocolate chips and they are really good
Hi I just made these using a 2 inch diameter ice cream scoop and the recipe made exactly 13 Blobbs (not 26, as the recipe states)! I haven’t baked them yet but I’m confused whether this will be a problem. I’m surprised it’s so far off. Help! Did anyone else run into this?
(Do I bake a little cooler, a little longer?) These will sit in the fridge for a while, while I hope for a quick reply. Thank you!
Hi Tracy, that’s really strange that you only got 13 cookies out of this! Did you scrape off any excess batter after packing it into the scoop? Did you make any changes to the recipe? How did they turn out?
They were delicious and I’ll definitely make them again!
I remeasured my scoop–it was 2.5 inch diameter (not 2) which means it was 95% bigger in volume! (Based on r cubed, remembering high school geometry.) My scoop actually holds a 1/2 cup, which makes a HUGE Blobb. So, completely my mistake there, since I should have checked more carefully.
Before baking, I rolled them into balls, then cut them in half, so I had the right size and shape Blobbs.
(1/4 cup batter per Blobb makes 26 cookies.)
Mystery solved! 🙂
Will silpat mats work the same as parchment paper?
Yep 🙂
Hi Jenn!
Do you pack the spoon or do you just scoop them without adding any pressure? Could this be the reason for the flattened blobbs?
Thank you!
Hi Veronica, Yes, the batter should be a bit packed into the scoop.
Pulled them from the oven, let them cool and enjoyed several. A cookie brownie with lots of great crunch from the nuts, slightly gooey interior and simply everything one could wish for in a chocolate “cookie”. This is an easy way to spoil our public works crew.