I have a series of posts related to our little Super Bowl party eats, and although I never was going to blog about it today, it's depressing because my team lost. So I will talk briefly about the cookies I made last week.
As a runner, it's important to have cookies. It's a necessary edible to have on hand because it makes the most delicious post-run refueling I've ever eaten, next to a packet of ramen after a long run. These are the Cook's Illustrated/America's Test Kitchen thick and chewy recipe, though I've decided they don't stay chewy for much longer than a day and I think it's because they're baked at a lower temperature and for longer. Yeah, whatever I said before, I think taking them out of a 350° oven a bit before completely baked (which would be around 10-12 minutes) and letting them rest for 10 minutes on the baking sheet is a better bet for chewy longevity.
Instead of chocolate chips, these are made with toasted coconuts and slivered almonds, and white chocolate chips instead of chocolate.