Chocolate Peanut Butter Globs

85g unsalted butter

340g semisweet chocolate chips, divided in half

57g dark chocolate

2 extra large eggs

1 tbs instant espresso powder, Medaglia d’Oro works well

2 tsp vanilla extract

3/4 cup caster sugar

1/3 cup plus 1 tbs plain flour

1 tsp baking powder

1 fup whole walnut halves, not chopped

1 cup whole pecan halves, not chopped

2/3 peanut butter chips, such as Reese’s

preheat the oven to 160 degrees celsius.

line a few baking trays with baking paper.

melt the butter with 170g chocolate chips and dark chocolate in the microwave. do this in 30 seconds bursts and stir between bursts to ensure the chocolate doesn’t burn.

allow to cool for 15 mintues once melted.

in the bowl of a cake mixer fitted with the paddle attachment, beat the eggs, espresso powder and vnailla until combined.

add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon.

set aside.

with the mixer on low, slowly add the chocolate mixture to the egg mixture.

combine the 1/3 cup of flour, baking powder and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.

in another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 170g chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture.

with soup spoons, drop rounded mounds of batter 2.5 cm apart onto the prepared baking trays.

bake for 15 minutes exactly.

cool on the baking sheets.

these work very very well if eaten cold or frozen.