One of my best friends turned 25 this week.  We went for pizza and I made him chocolate chip cookies to take home for dessert.  This was a new recipe for me and one that I’ve been saving until I felt like I needed a good classic chocolate chip cookie with lots of dark chocolate.  Actually, I feel like I need cookies like that frequently, but I was waiting until I could give most of them away.

The original recipe is posted here.  It has interesting and specific instructions for beating the butter, as well as specific instructions for type of chocolate.  It calls for 5 oz. of 55% chocolate and 5 oz. of 70% chocolate.  I couldn’t find 55%, so I used a bag of Ghirardelli Bittersweet chips, which are 60% and added a 3.5 ounce bar of 72%.  So…I had a few ounces of extra chocolate in my cookies.  Not a bad thing.

These cookies are kind of flat, but have an overall very good consistency.  The dough is rich with butter and dark brown sugar and is an excellent vehicle for the chocolate.  I suspect that these cookies are very bad for you, but worth it.

On a completely unrelated note, Milo keeps getting in the bathtub.  Odd.

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65 minutes on the elliptical this morning.  I went up a level in resistance for most of the workout.

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