This and that and Double Chocolate Cookies

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!