{"id":7798,"date":"2023-09-10T14:49:04","date_gmt":"2023-09-10T18:49:04","guid":{"rendered":"http:\/\/recipephany.com\/?p=7798"},"modified":"2024-08-07T20:31:38","modified_gmt":"2024-08-08T00:31:38","slug":"soho-globs","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=7798","title":{"rendered":"Soho Globs"},"content":{"rendered":"\n

Testing out these Soho Globs warm from the oven, Dan called the first one \u201cmore of an event than a cookie,\u201d and his second \u201ca challenge.\u201d These fudgy cookies may look like brownies, with their deep color and crinkly shiny crust. But watch out. They pack an intense, bittersweet triple-chocolate punch that can send you spinning if you don\u2019t brace yourself.<\/p>\n\n\n\n

If you\u2019re from around Boston, you may recognize these objects of desire from the display case at the iconic Rosie\u2019s Bakery. With its happy pink sign outside and sweet indulgences inside, Rosie\u2019s spread the joys of butter, sugar and especially chocolate from its Cambridge, Boston and Chestnut Hill stores.<\/p>\n\n\n\n

After a run of more than 40 years, the bakeries closed and Rosie\u2019s founder Judy Rosenberg retired. But Rosie\u2019s brand lives on. You can even order Soho Globs online<\/a> if you\u2019d rather use your credit card than the electric mixer. But you\u2019d miss out on all the fun of playing with melted chocolate.  <\/p>\n\n\n\n

So why, you may ask, are they called \u201cSoho Globs\u201d? That\u2019s New York, not Boston.<\/p>\n\n\n\n

A natural-born baker with a lust for chocolate, Judy grew up in Manhattan. She moved to Cambridge after college and dove into the baking business in the early 70s. Finding inspiration everywhere, she bit into what she called an \u201cideal combination of a bittersweet chocolate flavor and chewy consistency\u201d at New York\u2019s trendy Soho Charcuterie. So she grabbed the recipe from the store\u2019s cookbook, brought it to Boston to fiddle with, and the rest is history.<\/p>\n\n\n\n

Judy shared this recipe in her cookbook, Rosie\u2019s All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book<\/em>. She said she can\u2019t remember if that French-style deli called them \u201cSoho Globs\u201d or if she came up with the name. She couldn\u2019t call them \u201cChocolate Orgasms\u201d because she\u2019d already used that for Rosie\u2019s brownies.<\/p>\n\n\n\n

Self-taught and without a fancy culinary degree, Judy views baking the way many of us hobbyists do. It\u2019s fun, therapeutic, and the results make people happy.<\/p>\n\n\n\n

And with Judy\u2019s recipe for her ideal chocolate cookie, we can all bake like pros.<\/p>\n\n\n\n

Find Judy\u2019s recipe for Soho Globs and other delights on her post-retirement blog, \u201cBaking After Rosie\u2019s.\u201d<\/a> <\/em><\/p>\n\n\n

Soho Globs<\/span><\/strong><\/h3>\n\n\n

Adapted from Judy Rosenberg\u2019s Rosie\u2019s All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book <\/em>(1991)<\/p>\n\n\n\n

Makes about 20 cookies<\/p>\n\n\n\n

Suggested equipment:<\/em>
Tablespoon cookie scoop (such as the Zeroll 2040, 1 9\/16 inch, for producing 2-inch cookies)<\/p>\n\n\n\n

    \n
  • 5 ounces semisweet or bittersweet chocolate or chocolate chips<\/li>\n\n\n\n
  • 3 ounces unsweetened chocolate<\/li>\n\n\n\n
  • 6 tablespoons butter, at room temperature<\/li>\n\n\n\n
  • \u2153 cup all purpose flour<\/li>\n\n\n\n
  • 1 teaspoon baking powder<\/li>\n\n\n\n
  • \u00bc teaspoon salt<\/li>\n\n\n\n
  • 2 large eggs, room temperature<\/li>\n\n\n\n
  • 1 tablespoon vanilla<\/li>\n\n\n\n
  • 2-3 teaspoons instant espresso or coffee powder<\/li>\n\n\n\n
  • \u00be cup sugar<\/li>\n\n\n\n
  • \u00be cup semisweet or bittersweet chocolate chips<\/li>\n\n\n\n
  • \u2153 cup chopped pecans<\/li>\n\n\n\n
  • \u2153 cup chopped walnuts<\/li>\n<\/ul>\n\n\n\n
      \n
    1. Preheat oven to 325\u00b0 and line cookie sheets with parchment paper. For rimless sheets, attach paper with a dab of oil to keep it from sliding off.<\/li>\n\n\n\n
    2. Combine the 5 ounces of semisweet or bittersweet chocolate, the 3 ounces of unsweetened chocolate, and the butter in a small bowl. Microwave for 30 seconds, then stir. Microwave again until chocolate almost melts, maybe another 30 seconds, but this can vary according to your appliance. Stir until the mixture is smooth. Set aside while it cools slightly. (You can also melt it using a double boiler on the stove.)<\/li>\n\n\n\n
    3. Place the flour, baking powder and salt in a small bowl, stir with a fork or small whisk, and set aside.<\/li>\n\n\n\n
    4. In a medium bowl and with an electric mixer, beat eggs, vanilla and espresso or coffee powder on medium until they are combined, about 10 seconds.<\/li>\n\n\n\n
    5. Add sugar to the egg mixture and beat on medium until thick, about 1 minute.<\/li>\n\n\n\n
    6. Add the melted chocolate mixture and beat on medium 1 minute more. Scrape the bowl with a silicone spatula.<\/li>\n\n\n\n
    7. Add the flour mixture and beat on low until blended, about 10 seconds. Fold in the \u00be cup of chocolate chips and the nuts.<\/li>\n\n\n\n
    8. Drop dough by generously rounded tablespoons (preferably using a cookie scoop) about 2 inches apart onto the prepared baking sheets. Bake until cookies rise slightly and form a thin crust, about 13 minutes.<\/li>\n\n\n\n
    9. Immediately slide the parchment paper with the hot cookies onto racks. Let cookies firm up for a couple of minutes, then remove them from the paper to cool completely on racks. These freeze well and, like most baked goodies, taste great eaten right from the freezer.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Testing out these Soho Globs warm from the oven, Dan called the first one \u201cmore of an event than a cookie,\u201d and his second \u201ca challenge.\u201d These fudgy cookies may look like brownies, with their deep color and crinkly shiny crust. But watch out. They pack an intense, bittersweet triple-chocolate punch that can send you spinning if you don\u2019t brace yourself. If you\u2019re from around Boston, you may recognize these objects of desire from the display case at the iconic Rosie\u2019s Bakery. With its happy pink sign outside and sweet indulgences inside, Rosie\u2019s spread the joys of butter, sugar and especially chocolate from its Cambridge, Boston and Chestnut Hill stores. After a run of more than 40 years, the bakeries closed and Rosie\u2019s founder Judy Rosenberg retired. But Rosie\u2019s brand lives on. You can even order Soho Globs online if you\u2019d rather use your credit card than the electric mixer. But you\u2019d miss out on all the fun of playing with melted chocolate.   So why, you may ask, are they called \u201cSoho Globs\u201d? That\u2019s New York, not Boston. A natural-born baker with a lust for chocolate, Judy grew up in Manhattan. She moved to Cambridge after college and dove into the baking business in the early 70s. Finding inspiration everywhere, she bit into what she called an \u201cideal combination of a bittersweet chocolate flavor and chewy consistency\u201d at New York\u2019s trendy Soho Charcuterie. So she grabbed the recipe from the store\u2019s cookbook, brought it to Boston to fiddle with, and the rest is history. Judy shared this recipe in her cookbook, Rosie\u2019s All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. She said she can\u2019t remember if that French-style deli called them \u201cSoho Globs\u201d or if she came up with the name. She couldn\u2019t call them \u201cChocolate Orgasms\u201d because she\u2019d already used that for Rosie\u2019s brownies. Self-taught and without a fancy culinary degree, Judy views baking the way many of us hobbyists do. It\u2019s fun, therapeutic, and the results make people happy. And with Judy\u2019s recipe for her ideal chocolate cookie, we can all bake like pros. Find Judy\u2019s recipe for Soho Globs and other delights on her post-retirement blog, \u201cBaking After Rosie\u2019s.\u201d Soho Globs Adapted from Judy Rosenberg\u2019s Rosie\u2019s All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book (1991) Makes about 20 cookies Suggested equipment:Tablespoon cookie scoop (such as the Zeroll 2040, 1 9\/16 inch, for producing 2-inch cookies)<\/p>\n","protected":false},"author":1,"featured_media":7800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[849,848,850,851,852],"class_list":["post-7798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-brownie-like-cookies","tag-fudgy-cookies","tag-judy-rosenberg","tag-soho-charcuterie-chocolate-cookies","tag-soho-globs"],"yoast_head":"\nSoho Globs - Recipephany<\/title>\n<meta name=\"description\" content=\"Soho Globs fudgy cookies from Rosie's Bakery pack a bittersweet triple-chocolate punch that can send you spinning if you don\u2019t brace yourself.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=7798\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soho Globs - 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