I have two things to share with you in this post (don’t worry, Winesday Wednesday will be coming later today). Unfortunately, the two things I have to share contradict one another. The first, is a supremely awesome cookies recipe- one that is NOT healthified AT ALL. The other is a super sweaty treadmill interval workout. 

What I’m trying to say is….make these cookies and then run this workout and you’ll be all good. I’m still here, aren’t I? And I did both yesterday…and plan to do both until those cookies are dunzo.

So this cookie recipe is something I actually came up with all on my own. No guideline whatsoever. Perhaps they already exist somewhere in the recipe world, but I haven’t come across it. Here’s how it came about: every time I ask Tyler what he thinks I should bake, his response is always chocolate chip cookies. I am always game for the triple c’s, but I recently spotted a few squares of baker’s chocolate in the cupboard, so I really wanted a way to incorporate those into a cookie recipe. 

Insert: Triple Chocolate Chip Cookies

These cookies turned out better than I imagined, and they DEFINITELY need to be accompanied by a glass of milk. They are super rich. (Some people cross the line at too much chocolate, but to those people I say poo-poo.)

Here’s What You’ll Need:

• 1/2 c butter
• 1/2 c brown sugar
• 1/4 c sugar
• 1 egg
• 1 t vanilla
• 1 c flour
• 1/3 c cocoa powder
• 1/2 t baking soda
• 1/8 t salt
• 4 squares semi-sweet Baker’s chocolate
• 1 cup chocolate chips

Here’s What You Do:

1. Preheat oven to 350 degrees. Prepare baking sheets with cooking spray

2. Cream butter, sugars, egg and vanilla.

3. In a separate bowl, combine flour, baking soda, salt and cocoa powder. Add dry mixture to wet mixture and combine.

4. Melt chocolate squares in a double boiler (put a small amount of water in a sauce pan, turn the stove on to heat the water, and place a bowl that will rest comfortably on the sauce pan so that the bottom of the bowl will not touch the water level in the pan. constantly stir chocolate until it is just melted.) Add to the rest of the ingredients and combine. Fold in chocolate chips.

5. Refrigerate dough for about 30 minutes. The cold dough will result in thicker cookies!

6. Scoop balls of dough on cookie pans, and bake for about 13 minutes. After removing from the oven, allow cookies to sit on the pan for a few minutes before moving to a cooling rack. Makes 18 (I make medium-large sized cookies)

So good.

And now I have TWO kitchen helpers. They didn’t want to show their faces in the above picture. 

Ok, so after you make these cookies and you eat a bunch of them and you’re all “oh man, now I really need to sweat this chocolate out but I don’t know what I should do about it” then consult the following treadmill interval workout.

This interval workout consists of 5 minutes of running with 5-1 minute sprints. You can do the same speed for 3 rounds of the entire circuit, or you can do the suggested increase in speed for round 2 and round 3. Either way, it’s a pretty sweet and sweaty run.

That’s all I have for you right now, stay tuned for the Winesday Wednesday post!!!!