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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Super chocolatey. These were a big hit.
my grandkids are highly allergic to nuts. what else can I add besides raisins and dried cranberries—and how much of each ? thanks.
Marcia E.
Hi Marcia, You could replace the nuts with M&M’s or white chocolate chips. You’ll need a total of 2¼ cups. They’ll be really decadent, but they’re pretty decadent as written! 🙂
Hello! I came across these today and will make them. Question: can you make these in cupcake cups? Kinda wanted to have them more individualized. Thanks.
Recently bought your cookbook to send to my daughter for Valentine’s Day and I marked my favorite recipes with heart-shaped sticky notes. I think she’s going to love it!
I should have probably clarified that I’m also asking if can you make them in a cupcake tin.
Hi Phyllis, I do think they’d work in a muffin pan.
I love this recipe! But it would be so helpful if you listed ingredients in grams. I used to make these in Blacksburg Virginia but I live in Mexico now and the first thing I wanted to bake was Blobbs, but I had to convert to grams and I got it wrong and they turned out badly. This second time I tried (9 months later , my morale was low) they turned out great and I am more comfortable with gram measurements. Also I now live a mile high in altitude, so I modified the recipe a tiny bit to account for the difference and it really helped!
Thanks for another great recipe!
Glad you like these! The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
These were wonderful and came out blob-shaped. Definitely making again. Will shape and freeze them and can just bake a few at a time. My family agreed that these cookies are even better the next day.
The name is so deceiving, when I think of blob I think yuck. These are the total opposite and are hard to stop eating.
OMG. These are SO good and deeply chocolate-y!
I used all pecans and a mix of milk chocolate chips and semi-sweet chocolate chunks as my fillings. I think the key is to get them really cold. I kept them in the fridge for a good 40 minutes and they held their shape beautifully in the oven!
I only got 21 out of the recipe but mine were definitely a little rounded on the bottom of my scoops.
I’ll definitely be making these again and will experiment with different chocolate chips/nut combos.
I made this recipe & thought the ones whose blobb turned out flat may have done something wrong during the mixing. So I really made sure it was mixed well and followed directions exactly as written. But alas, mine went the way of the flat cookie. It was a nice puffy large cookie and I liked it like that, tasted great, chewy in the middle. I am doing a dinner for 80 girls at a retreat and am making this for their Friday night dessert. We are putting it in a cellophane bag. Thank you!
Over the top. Aside from the blobs being fantastic, they are so easy to make. Decadent.
Jenn,
This is all I can see of your page – there is an add at the left hand side of the
page and I can’t read the recipe. Does anyone else have this problem?
Sorry, missing about an inch at the left hand side.
Hi Donna, I’m sorry there is an ad blocking some of the recipe! Couple questions:
-What type of device are you using? If it’s an iPad, the ads can move around depending on how you’re holding it.
-If you’re using a computer, do you have it in full-screen mode? If not, depending upon how narrow the page is displayed, if the ads don’t have room to be alongside the content, they will display on top of it. This will resolve itself with the full-screen view.