I’ve long been on a mission to perfect the chocolate chip cookie, and my latest attempt was quite successful. I wish I could say the same about running the Boilermaker yesterday. Turns out having a cramp and a pity party for yourself two miles into a nine mile race will not make you run faster! Who’d have thought?
If you’re not familiar, the Boilermaker is a 15k race in Utica, NY that draws a crowd of about 12-13,000 runners, and the course is literally covered with spectators the whole way. The race finishes at the Saranac Brewery, who hands out cup after cup of beer to tired runners.
I wasn’t there for the beer (I don’t like it), but I was excited to see a big Chobani tent. My loyalty to their yogurt brand might’ve grown 200% yesterday for all the yogurt they gave away to hungry runners.
Speaking of, there’s actually Chobani in these monstrous cookies. I swap half the butter for yogurt, yielding an ever-so-slightly more nutritious cookie. Every crumb counts, right?
Instead of chocolate chips, this recipes calls for chocolate discs (idea borrowed from David Leite), which allows the chocolate to get suuuper melty when the cookies are warm. Yum!
Next year, I think I’ll save my legs the pain and just set up a chilled CHOcolate Chunk Cookie stand at mile 8 or so of the 9.3 mile Boilermaker course. What tired runner wouldn’t want to enjoy a cookie as they head into the finish?
CHOcolate Chunk Cookies
Makes about 2 dozen large cookies
- 1/2 cup (1 stick) brown butter, cooled
- 6 oz. Chobani plain yogurt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 cups dark chocolate discs
Day before baking:
In a large mixing bowl, beat brown butter, yogurt, and sugars with electric mixer until creamy. Add eggs, one at a time, and continue to beat until smooth. Add baking soda and sea salt; mix until combined. Gradually add flours, alternating between the two, and beat until mixed well. Fold in chocolate; mix well.
Cover dough (in mixing bowl) tightly with plastic wrap; refrigerate 12 to 24 hours.
Day of baking:
Heat oven to 375 degrees F. Line three large cookie sheets with parchment paper.
Remove dough from refrigerator. Form dough into two-inch balls (while still chilled). Place at least three inches apart on cookie sheets.
Bake 13 to 16 minutes or until edges are golden brown. Allow to cool on pan one minute, then transfer paper to wire racks to cool completely.