It’s back to work. No more play. The daily grind. So it began early-early in the gym but as I said yesterday, I have changed my workout for the next 6 weeks. Today was simply aerobics. It was 45 minutes of Elliptical and a 4.3 mile very easy run with the Shaner.
I have this horrible pain in my upper back which was hounding me since Sunday. It’s a little more concentrated today and therefore just a tad better but still hurts. Amazingly, it goes away when I run. I just better keep those feet moving today, hadn’t I?
After that aerobic workout, cookies are in order..
The Ghirardelli Ultimate Double Chocolate Cookie – another recipe pocketed from the NY State Fair.
- 1 bag Ghirardelli 60% Bittersweet Chocolate chips
- 1 Stick Butter
- 3 whole eggs
- 1 cup sugar
- 1/2 cup flour
- 1 tsp baking powder
- 1 bag Ghirardelli Semi Sweet Chocolate chips
- 1 cup finely chopped walnuts
Using a double boiler over hot water, melt the bittersweet chips with butter.
In a large bowl, beat the eggs and sugar until thick and combined.
Stir in the melted chocolate-butter mixture.
In a small bowl, mix the flour and baking powder then stir it into the chocolate-sugar mix. Stir in the chips and walnuts.
The dough will be very soft but separate it into two sections and form 2 logs with wax paper. I use wax paper because it saves getting my hands too gooped up. Is that a real word?
Wrap in plastic wrap for at least one hour.
Preheat oven to 375 F and cut the dough into slices about 3/4 ” thick. Bake about 2 inches apart on greased cookie sheet for 12 – 14 minutes. Yum!