Home Blog Topics Rungry Recipes Chocolate chocolate chip cookies.

Chocolate chocolate chip cookies.



My good friend TJ and previous coach used to tell me, “You can be a great runner… but tell me how far do you want to go with it? How much do you want to give up to get there?” I always got sucked in and bounced back with a firm, “Anything! Everything! I want it baaaad (And I did… still do!)!” Coach started firing away…



Fries? Chicken fingers? Chinese food?

        — Done, done and done. Don’t need ’em.


       — NOOOOOOO. Not my cookies. -Sorry man, I’m out.

And just like that Coach had me at cookies. I think the point TJ was trying to make was not that you have to give up everything to be a great runner, rather the more dedicated, focused and willing to hone your craft you are- the better you will be. It’s possible that my running could improve if I didn’t eat as many sweets, but surely I wouldn’t be as happy or feel as balanced! When it comes to my nutrition I try to eat relatively clean (lots of fruits/veggies/lean meats/beans, and no preservatives, minimal fried food). In my opinion a healthy diet paired with a rigorous workout regime allows for a cookie or two every now and again.

Most of the time I try to bake relatively healthy recipes- this is not one of them. I must admit that this recipe for chocolate chocolate-chip cookies is in no way, shape or form healthy- but man are they DE-LICIOUS! A little crispy on the outside but warm ooey-gooey chocolately-goodness on the inside. Milk is an absolute necessity when it comes to this cookie, so make sure you have a gallon on hand ;).


Ingredients (yields 18 cookies)

2 unsalted sticks butter, room temperature

1 1/4 cup sugar

2 large eggs

1/2 cup dark cocoa powder

2 1/2 cups whole wheat flour, sifted (all-purpose flour works too!)

1 tsp baking powder

2 cups of dark chocolate chips

a dash of salt


Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats.

In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2 minutes, scraping down the sides as needed.  Blend in the eggs one at a time.

Mix in the cocoa powder until well blended.  Add the flour (sifted), dash of salt and baking powder to the bowl and mix on low speed just until incorporated. Mix in chocolate chips. Move the dough to a floured counter top and knead briefly by hand to be sure the ingredients are well combined. Dough will be unusually thick- and that’s part of the magic ;).

Divide the dough into 18 equal portions. Roll each portion of dough into a ball and flatten just slightly into a disc.  Place discs a few inches apart on the prepared baking sheets. Bake 16-20 minutes; pay special attention to time so as not to burn. Let cool on the baking sheets 5-10 minutes then transfer to a cool place.

*This recipe has been adapted from on of my favorite food bloggers, annies-eats.com.

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