140.6…Crispy & Chewy Chocolate Chip Cookies

Leftover mania continued last night.

I reheated the rest of the Herb & Crumb Crusted Chicken Piccata along with the angel hair, green beans and some random broccoli. Even though the chicken wasn’t as crispy as when I originally made it, it was still so delicious! I did have one glass of red wine with dinner. Just one though….I wanted to be in good shape for my run today.

I woke up bright and early (ugh) and had a quick breakfast of toast and peanut butter.

I hit the road to meet my Team in Training team in Carlsbad for the longest run of my life: 4 miles.

I did it!

There was a hill and I got stuck behind a few runners who were slower than me (didn’t know they existed!) but all in all, I felt comfortable and could have kept running.

Mile 1 – 11:42

Mile 2 – 12:19

Mile 3 – 11:53

Mile 4 – 11:40

I grabbed a bagel and a water when I finished:

We had a shoe forum and I was able to get fitted for a new pair of running shoes (which I’m only going to use for running) and some other gear. Success!

On the way back, I picked up Pei Wei for lunch for the family. I had my standard kid’s Honey Seared Shrimp with brown rice and veggies:

After a bit, I had some tangerines for a snack:

Then what does one do after running 4 miles? Bake some cookies!!!

I found this recipe on Sprinkles of Parsley and am so glad I did! I’m always on the hunt for the perfect chocolate chip cookie recipe. This one is mighty good!

Crispy and Chewy Chocolate Chip Cookies
Printable Recipe

Makes: 3 dozen cookies
Prep Time: 25 minutes
Bake Time: 10-12 minutes (for smaller cookies) 15-17 minutes (for larger cookies)

Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 - 1 1/2 cups semisweet chocolate chips (depending on your desired taste)

Directions

Start with sifting your flour, baking soda, and salt into a large mixing bowl.  Then melt your butter in the microwave and combine your butter, brown sugar, and granulated sugar in the bowl of an electric mixer.  Mix on medium/high speed for about 15 seconds until your ingredients are combined.  Then add your egg, egg yolk, and vanilla extract and mix on medium/high speed until smooth and creamy for about 1 minute.  Add your sifted dry ingredients and mix on medium speed until just combined for about 20 seconds.  Add your chocolate chips and mix by hand until well blended.  

Meanwhile, preheat your oven to 325 degrees and grease your cookie sheet.  Scoop about 1 tablespoon worth of cookie dough.  I recommend using a mini ice cream scoop if you have it!  Then roll your dough into a ball for the perfect cookie shape.  Place on your cookie sheet about 1.5 inches in between each ball of dough.  Bake for 10-12 minutes for small cookies or between 15-17 minutes for larger cookies.  Your cookies are done when the edges are very lightly toasted and the center appears just cooked through, but not golden.  If you wait for your cookies to brown slightly they will have less of a chewy consistency and more of a crispy bite to it.  Allow your cookies to rest for a few minutes on your baking sheet to cool and then transfer to a cooling rack or plate to serve when they're nice and warm!

Do you have different shoes for different workouts? I now have shoes specifically for running, spinning and my old shoes that are now for everything else.

 

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